CHICKEN MASALA

Clean and wash 2 kilo chicken pieces well. Marinate these chicken pieces with 8tbsp fresh curd, ginger paste 2sp, garlic paste 2sp, coarsely ground pepper powder-1 ½ tbsp, lime juice 2sp, cumin seeds powder-1sp, chilli powder-1tbsp, fennel seeds powder-3sp, coriander powder-2sp, salt and 1sp turmeric powder for 2 hours. Heat a big kadai and pour 6tbsp oil. When it becomes hot, add 3 cups of chopped onion and fry well until the color changes into golden brown. Then add 2sp ginger paste and 2sp garlic paste. Fry well for a few minutes. Then add 2 cups of finely crushed tomatoes with 1/2sp salt and cook well until they are well mashed and the oil floats on the top. Then add the chicken and cook until the chicken pieces are cooked and the gravy is thickened. Cook on medium fire and do not add any extra water. Heat a small Kadai and pour 2tbsp oil. When it becomes hot, add 6 red chillies, a handful of curry leaves and 1tbsp coarsely ground peppercorns. Pour this on the chicken masala and mix well. Cook for a few minutes and then put off the fire. Garnish with chopped coriander leaves.