Pepper Chicken Fry Recipe

• 1 kg Chicken
• 3 Green Chilies Large (finely grained)
• 2 Strand Curry Leaves (finely grained)
• 2 Bay Leaves small (finely grained)
• 2 Onions large (finely grained)
• 3 Tomatoes (finely grained)
• 2 tbsp Coriander Leaves (finely grained)
• 1/2 tsp Cumin Seeds (crushed)
• 1/2 tsp Fennel Seeds (crushed)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 tsp Red Chili Powder
• 2 tsp Coriander Powder (Dhania)
• ½ tsp Hot Spices (Garam Masala)
• ½ tsp Turmeric Powder
• 3 tsp Pepper Powder
• 4 tbsp Oil
• Salt to taste

• Wash the chicken pieces and take out its skins then chop it in medium sizes.
• Place the chicken pieces in a thick vessel utensil and mix salt to it.
• Over a low heat stove place the vessel and allow it to simmer by covering it with a tight lid.
• Fifteen minutes later strain out the water from the vessel and put aside the chicken pieces to a large bowl.
• Except for oil mix all the ingredients.
• To a medium heated pan pour the oil and lay the pieces gently.
• Roll the pieces and check whether it has become reddish brown.
• Else poke the chicken with a fork to see whether it has cooked or not.
• Put aside the cooked ones and start frying all the other pieces in the same manner.