Step-by-Step Instructions

1. 1.Roast and Grind Spices for Masala

   Heat a pan. Add 2 tablespoons of black pepper, 1 teaspoon of fennel seeds, 0.5 teaspoon of cumin seeds, 2 small pieces of cinnamon, and 4 cloves. Dry roast these spices for about 2 minutes until aromatic, ensuring they don't burn. Then, add 5 dried red chilies and roast for a short while until slightly colored. Turn off the stove and let the spices cool completely. Once cooled, transfer them to a mixer grinder and grind into a fine powder.

2. 2.Sauté Aromatics

   In a separate pan, add 3 tablespoons of sesame oil and heat it. Once the oil is hot, add 1 small piece of cinnamon stick and 1 small bay leaf. Then, add 150 grams of quartered small onions and sauté until they become translucent. Add 1 finely chopped tomato and 1.5 tablespoons of ginger-garlic paste. Finally, add a generous amount of curry leaves and sauté everything well until the raw smell of ginger-garlic paste disappears and the tomatoes soften.

3. 3.Add Chicken and Sauté

   Add 1 kg of chicken pieces to the sautéed aromatics. Mix well, ensuring the chicken is coated with the onion-tomato mixture. Sauté the chicken for about 2 minutes on medium heat until it changes color and starts to release its juices. This step is crucial to prevent the gravy from becoming too watery.

4. 4.Add Spices and Cook

   Add the freshly ground masala powder (from Step 1), 0.5 teaspoon of turmeric powder, and salt to taste. Mix everything thoroughly until the chicken pieces are well coated with the spices. Add 0.25 cup of water, mix again, and then cover the pan with a lid. Cook for 10 minutes on medium-low heat, stirring occasionally to prevent sticking and ensure even cooking. The chicken should be tender and well-cooked.

5. 5.Final Touches and Serve

   After 10 minutes, open the lid. The chicken gravy should be thick and the chicken perfectly cooked. Squeeze in the juice of half a lemon and sprinkle with finely chopped coriander leaves. Mix gently to combine. Your super flavorful pepper chicken gravy is now ready to be served hot with rice, chapati, idli, or dosa.