CHETTINADU CHICKEN

Wash 1 kg chicken and cut in to medium size pieces. Mince 20 cloves of garlic and 1 big piece of ginger. Powder 2 tsp of peppercorns, 2 tsp of cumin seeds, 2 tsp of fennel seeds together. Fry the powders lightly in 3 tsp of oil and keep aside. Season 6 cloves in 5 tsp of oil in a frying pan, add 4 nos of chopped onions and fry till they are transparent and then add minced ginger and garlic. Fry untill the raw smell goes off. Then add 4 nos of finely chopped tomatoes and fry till the tomatoes are well mashed and oil comes out. Now add 1 tsp of turmeric powder along with the chicken pieces and cook for 10 minutes. Add 3-4 tbsp of chilli powder( to your taste), 2 tbsp of coriander powder, required salt and mix well. Now pour 4 cups of water and boil. When the chicken is half cooked, add the half fried pepper, cumin and fennel seeds powder and mix well. When the gravy thickens to a paste, remove from fire.