PEPPER CHICKEN MASALA

                                 This is the very first recipe I learnt from my grandma when I started cooking! There used to be so many chicken recipes which got me all confused! but this was one recipe I could always depend on! Trust me people it just cant go wrong!                                  My mouth is already watering as I type out this post. Best when eaten with some rasam and rice or even just plain chappathis. Try this recipe once, and I bet you are gonna come running to hug me! 🙂

1 small chicken (around 10-11 pieces)
2 medium onions, chopped
2 small tomatoes,  de skinned and chopped
1 small piece cinnamon
3 cardamoms
4 cloves
10 cashewnuts
3 tbsps ginger garlic paste
2 green chillies, slit
1.5 tsps cumin powder
2 tsps coriander powder
1 tsp black pepper powder
1 handful mint/ coriander leaves
1/4 cup coconut milk (optional)
oil
salt

• In a wok, heat 3 tbsps oil and throw in the cinnamon, cardamom and cloves.
• Add the onions and saute till browned.Add the green chillies. saute.
• Add the ginger garlic paste. saute for a minute
• Add the tomatoes and keep poking them until the tomatoes have all broken down

• Add the chicken pieces and stir so that the chicken is coated with the masala. Add the cashewnuts.

• stir for  2-3 mins and then add the cumin, coriander and pepper powder.
• stir for few minutes so that the spices have combined. Add the salt and coriander leaves.

• Add the coconut milk. (tastes as good without the coconut milk)
• Add enough water to cook the chicken.
• you may cook the chicken in a pressure cooker to speed up the process. about 2 whistles.
• If there is still water remaining in the cooker, cook until the water disappears.

sending this recipe to divyas and priyas event