Pepper Chicken Chettinad

Ingredients 
Chicken - 1 lbs (app. 1/2 kg)
Onion - 2 (chopped)
Tomatoes - 2 (diced)

Green chilli - 1 (slit)
Ginger Garlic paste -1tbsp
Whole Garam Masala - (Cloves, Cardamom - 2 pieces each, Cinnamon, Bay Leaf - 1 piece each)
Red chilli powder - 2 tsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Crushed black peppercorns - 1.5 tbsp (preferably freshly crushed)
Lemon Juice - 1/2 of a lemon
Mustard seeds - 1 tsp
Fennel seeds - 1 tsp
Curry leaves - 2 strands
Salt - 2 tsp
Coriander leaves - to garnish
Oil - 2 tbsp

Method
Marinate the chicken with the lemon juice, salt and turmeric powder.

Heat oil in a deep vessel. Add the mustard seeds and fennel seeds for tempering. After it splutters add whole garam masala.

Add chopped onions and green chilies. Saute until golden brown.

Add the ginger-garlic paste and curry leaves. Saute everything for 5 mins.

Add tomatoes and saute it until it becomes pulpy.

Add chilli powder,coriander powder,cumin powder and about 1/4 cup of water. Saute everything for

10 mins in medium heat. When oil comes out it is the correct consistency

Now add chicken pieces and toss well. Cover and cook for about 10-15 minutes. I prefer this as a dry dish so I do not add any water. If you want gravy, add about 1 cup of water.

After the chicken is cooked, add the crushed pepper powder and check for seasoning.

Mix well and switch off.

To garnish add chopped coriander leaves and some more fresh curry leaves.