Dry pepper chicken

Dry pepper chicken

1. Roast 6 red chillies (byadgi) on low flame for 2 mins and keep aside.
2. Roast 2 tbsp corriander seeds for 1 min, add 1 tsp cummin seeds, 2 tsp black peppercorn and roast for 1 min and keep aside. Coarse grind with red chillies as a dry powder.
3. Heat 3 tbsp oil and fry 3 onions medium sliced on medium heat till brown. Coarse grind as a paste.
4. Use same pan with leftover oil, add 1 tbsp ginger garlic paste. Add cut chicken 500 gms and mix well.
5. Add masala powder from step 2 and mix well. Add curry leaves 12 nos and fried onion paste. Mix well.
6. Add 1 tsp salt, 1/3 cup water and mix well. Add 1/3 cup water again and cover cook for 15 mins.
7. Mix and add some more curry leaves, 2 tbsp chopped corriander leaves. Mix and serve.