Pepper Chicken Chettinad Gravy

I have loads of Friendliness and Affection but never show much. I am bit sensitive, used to think for a while but forget soon and never mind after that…Though I got few friends who understands and cares me. I long waited to post this recipe and today is my friend birthday, a busy mom 🙂 who sent this recipe in an email… Unless I intimate she never check this post. @Sar this is what I could do from here for you, thanks for this tasty gravy, we all liked it!!! I am sharing here as you wished 🙂

Ingredients I

Onion – 2 (Medium Size)
Tomato-1 (Large)
Pepper – 2 and 1/2tsp
Cumin/Jeera – 2tsp
Cinnamon – 1 Number
Cloves – 2 Number
Dry roasted Coriander Seeds – 2tsp (Alternate with coriander powder)

Ingredients II
Chicken – 1/2 kg

Boiled Egg -3 Number (optional)
Turmeric Powder – 1/2tsp
Fennel seeds – 1tsp
Curry and Coriander Leaves – Few
Oil – As Required
Salt to taste

Method

Chop Onion, Tomato roughly and grind all ingredients I to fine paste.
Marinate the chicken pieces in the ground masala at least for an hour.
Meanwhile boil the eggs and slit all over with knife.

After an hour pressure cook the marinade with little water, salt and turmeric for a whistle.
Heat Oil in a wide open pan, temper fennel seeds.
Add Curry Leaves and saute cooked chicken for few minutes.
Then add pressure cooked masala and eggs.
Cook in medium flame till the oil separates and gravy gets thick.
Best to go with Rice and Dosa.