Marinate the chicken pieces with the 1 table spoon chili powder and little salt and marinate for an hour.
Keep a deep pot on the stove.
Add three to four table spoons of oil season the gravy with cinamon, curry leaves, Bay Leaf and cloves.
Add garlic pods first and fry till golden brown.
Then add the ginger garlic paste, chopped onion and saute well.
Then add the tomatoes and Saute till the tomato pieces go soft.
Now add chicken pieces and stir fry.
Then add the Cumin and coriander powder and half of the pepper powder and stir well.
Mix 1 cup of water to 1 cup coconut milk and add.
Cook for 15 minutes on low flame .
When you feel the chicken is almost cooked add the remaining pepper powder and the salt needed too.
Cook for 5 minutes.
Adjust the Gravy as per your need.
Serve hot..:)
I picked up the Chettinad Chicken Pepper recipe and gave it my own twist.
Uttpal K
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