ROASTED SPICY PEPPER CHICKEN

Ingredients

1 kg chicken, washed and cut into medium sized pieces
  1 cinnamon stick,1 cardamoms,2 cloves
  7-8 whole pepper corns
  10-12 curry leaves
  2 large onions, finely sliced long
  1 tbsp ginger garlic paste
  3-4 green chillis, slit
  1/2 tsp turmeric pwd
  1 tsp freshly ground pepper pwd
salt to taste
2 tbsps oil
Kasuri methi or fenugreek dry leaves

Roast and make a paste:
5-6 curry Leaves
3 shallots or a small onion, sliced
1/2 cup grated coconut
10-12 pepper corns
3/4 tbsp coriander seeds
1/2 tsp fennel seeds
3 cloves
2 cardamoms
1″ cinnamon
pinch of nutmeg

Preparation

1. Heat half a tbsp of oil in another cooking vessel, add curry leaves, coriander seeds, fennel seeds, pepper corns, cardamom, cloves, cinnamon and nutmeg and saute for 3 mts on low flame. Next add the sliced onion shallots and saute for 4 mts till golden brown. Add the grated coconut and saute on low flame for 4 mts. Turn off heat and cool. Grind to a paste without adding water.
2.Heat one and a half tbsps of oil in a heavy bottomed vessel, add cardamom, cloves, cinnamon stick and pepper corns and saute for a few secs. Add the curry leaves and saute till crisp.
3. Add the sliced onions,salt and saute till transparent, approx 5-6 mts. Add ginger garlic paste and saute for 4 mts. Add turmeric pwd and pepper pwd and combine well. Add the chicken and cook on high for 4 mts. Reduce flame to medium , place lid and simmer till chicken is almost cooked.
4. Add the paste(from 1st step) to the three fourth cooked chicken and combine well. Add few tbsps of water if the curry is too dry. Otherwise there is no need to add water. Place lid and cook for 5 mts. Now increase flame, and toss the contents for 2-3 mts. Lastly sprinkle some kasuri methi, combine well and turn off heat.
5. Serve hot with rotis or rice.And goes very well as starter.