Pepper chicken

Ingredients:
Chicken (with or without bones)- 1/4 kg
(I made it with bones)
Red onion - 1
Tomato - 1
Turmeric powder - 1/4 tsp
Curry leaf - 1 brig
Sesame oil - 3 tbsp
Fennel seeds - 1 tsp
ginger garlic paste - 1 tsp
sesame oil - 4 tbsp
To powder :
Black pepper - 3 tbsp
cumin - 1 tsp
cinnamon - 1 inch
cloves - 2
fennel seed - 1/2 tsp

Method:
Wash and clean the chicken. Apply some turmeric all over and rinse again .
Cut it into medium size pieces and keep aside.
Chop the onion and tomato separately.
Grind 1 inch ginger and 3 garlic pods to a fine paste.

Heat the oil in a wok , add the fennel seeds and let it become red.
Then add the curry leaves, chopped onion and fry till it becomes golden brown.
Now put the ginger garlic paste and fry till the raw smell goes.
Add the chopped tomato and fry till it becomes mushy.

Now add the chicken pieces and fry for a while till it becomes a white.
Then add the salt, Turmeric powder, powdered masala and cook covered with a handful of water.
Stir frequently to avoid charing.
Cook for nearly 30 minutes in very low flame.
Then put off fire after the oil starts showing and the meat is done.
Pepper chicken is ready.

Serving suggestion:
Take the chicken fry out leaving behind the oil and place on a serving bowl.
Sprinkle a tablespoon of black pepper all over the chicken .
Fry some curry leaves in the left out oil in the pan and garnish the chicken with it for a homely touch.
Serve as side dish with sambar rice or rasam rice or even with curd rice.
The chicken pieces will loose moisture and shrink a lot. So it will be enough for just 2 people.