Chettinad Pepper chicken Masala

Chettinad Pepper Chicken Masala is a quick, spicy & aromatic chicken gravy. This gravy is peppery and flavorful which is a treat for spice lovers.
Marinated chicken pieces with dry spices is cooked in onion-tomato and curd gravy seasoned with dry spices and lots of pepper powder. It makes a great combination with parotta, chapati, roti, steamed rice and mildly flavored rice such as Jeera Rice.

Ingredients :

• Chicken - 300 gms
• Onion - 2
• Tomato -2
• Ginger-Garlic Paste - 1 tbsp
• Turmeric powder -1/4 tsp
• Chilli Powder - 1/2 tsp
• Coriander Powder - 1 tsp
• Pepper Powder -  1/2 tsp + 1 tsp
• Garam Masala Powder - 1/2 tsp
• Thick Youghurt - 1/4 cup
• Salt to taste
• Oil - 4 tbsp
• Coriander Leaves for garnishing.
• For Marination :
• Chilli Powder - 1 tsp
• Pepper Powder - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Lemon juice - 2 tbsp or juice of 1 lemon
• Salt to taste
• For Tempering :
• Cumin (Jeera) - 1/2 tsp
• Saunf -1/4 tsp
• Clove - 2
• Cinnamon - 1/2 " piece
• Mustard - 1/4 tsp 

Method :

• Marinate the cleaned chicken pieces with ingredients listed under for marination for 30 mins.

•  In a pan heat oil. Temper with ingredients listed under tempering. When it splutters add finely chopped onions. Saute till golden brown. Add ginger-galic paste, turmeric powder, chilli powder, coriander powder and 1/2 tsp pepper powder. Saute till raw smell of ginger-garlic goes away.

• Add chopped tomatoes and saute till it becomes soft. Add 1/2 cup water and cook with lid for 6-7 mins or till oil separates. Stir in between.

• Add marinated chicken pieces and saute it well. Add required amount of salt. Remember we had added salt even to the chicken pieces. Add thick curd and mix well. Cover with lid and let chicken cook on medium flame for 10 to 15 mins. Keep stirring once in a while so that masala don't stick to bottom.

• When the chicken is cooked adjust for salt. Add garam masala powder and 1 tbsp pepper powder or freshly crushed pepper. Mix well and sprinkle coriander leaves. Switch off the flame.

•  Chettinad Pepper Chicken Masala is ready to be served hot with chapathi, parotta, roti or steamed rice.