Chicken Pepper Fry Recipe

• 1½ kg Chicken
• 3 Onions (chopped)
• ½ inch piece Ginger (chopped)
• 5 Green Chilies (slit)
• 2 Tomatoes (chopped)
• 4 tbsp Oil
• 1 tbsp Peppercorns
• 2-3 Cinnamon (Dalchini)
• 5 Cloves (Laung)
• 2 Cardamoms (Elaichi)
• 3 Star Aniseed
• 1 tsp Turmeric Powder
• 2 stems of Curry Leaves
• Salt (to taste)
• Coriander Leaves (chopped)

• Combine chicken, salt, green chilies, and ginger in a pan. Cook until the chicken dries out.
• Grind peppercorns, cinnamon, cloves, aniseed, and cardamom together into a fine powder.
• Heat oil in a fresh pan and shallow fry the onions.
• Mix in curry leaves and tomatoes. Cook until the mixture discharges oil.
• Stir in masala powder, turmeric powder, and chicken. Cook covered for 5 minutes on low flame.
• Garnish with coriander leaves.
• Serve hot.