Chettinad Pepper Chicken

Heat oil in a pan and temper with bay leaf, cinnamon, cardamoms and cloves. Saute for a few seconds. Add the onion, curry leaves and green chilies. Fry till light brown.

Add the tomatoes and fry till it is mashed.

Add the ginger-garlic paste & all dry spices mixed with a little water. Fry till

oil separates.

Add the chicken and mix well. Cover and cook on a low flame for 15-20 minutes or till done.

Add the pepper powder, coriander leaves, lime juice and the butter. Mix well.

Serve with either jeera rice, plain Biryani, naan, tandoori roti or just plain chapatti.