Chettinad Chicken Pepper Fry

Ingredients:

• Chicken - 1 kg cut into small pcs
  
• Curry Leaves - 8-10 whole
  
• Onions - 4-5 medium, finely chopped
  
• Ginger - 1/2 inch, cut into juliennes
  
• Garlic - 8-10 cloves, grated
  
• Tomato - 2 large, finely chpped
  
• Green Chillies - 3, chopped
  
• Coriander leaves/Cilantro/Dhonepata - 1/4 cup, chopped
  
• Black pepper - 1 tbsp fresh coarsely ground
  
• Coriander powder - 2 tsp
  
• Cardamom - 2 whole
  
• Salt - To taste
  
• Ghee - 1 tbsp
  
• Oil - 3 tbsp
  

Cooking procedure:

1.In a kadhai, heat the oil and ghee.
2.Add cardamom to oil, when it sputters, add the chopped onions and garlic and ginger.
3.Fry onions and chopped green chillies well for 3-4 min on medium heat. Add the curry leaves.
4.Add coriander powder and ground pepper. Continue frying for 3-4 minutes.
5.Add the chopped tomatoes, and fry for 6-7 minutes until tomatoes melt into a paste.
6.To the paste, add the chicken pieces, and coat them well with the masala. Fry on high heat for 6-8 minutes until you see the oil separating from the masala.
7.Reduce heat to medium, cover the pan and cook the chicken to completion. Do not add water unless you have to, and if you do, add warm water.
8.After chicken is cooked, simmer to evaporate any gravy to desired level of dryness. Add the coriander/cilantro and remove from heat.

Serving Suggestions:

Serve hot with steamed rice, fried rice, peas pulao, or bread. Goes well with rice and buttermilk or sambar. Effective for relief from a cold or congestion.

Source:
http://www.senskitchen.com/recipes/non-vegetarian/Chicken/chettinad_chicken_pepper_fry%20redone.htm