PREPARATION

1. Crush 2 tablespoons peppercorns, 1 teaspoon fennel seeds, 1 teaspoon cumin in a mortar pestle to make a fine powder.

2. Transfer them into a bowl and keep aside.

3. Heat 50 milliliters oil in a pan, add 1 inch cinnamon stick, 3 pods cloves, 3 dry red chili, 1 tablespoon ginger, 1 tablespoon garlic and stir well.

4. Add 150 grams onions and saute the onions until they are nice and brown.

5. Now, add 1/4 teaspoon turmeric, 1 teaspoon salt, 3 green chili, freshly ground pepper mixture and mix it well.

6. Add 500 grams boneless chicken and mix well.

7. Cook for 10 - 15 minutes.

8. Add 10 - 15 curry leaves and stir well.

9. Serve hot.