Chicken pepper gravy, suits for plain rice, roti, idly,dosa, egg dosa. Fresh pepper powder and coconut milk gives a nice taste and aroma to this gravy
Chicken -3/4 kg, pepper- 4 teaspoon, jeera- 1 teaspoon, onion-3, tomato-3 , ginger garlic paste -1 1/2 teaspoon, turmeric powder- 1/2 spoon, coriander powder- 6 teaspoon, chilly powder- 1 teaspoon, coconut- 3 table spoon, milk- 1 cup, fennel seed- 1 spoon, cinnamon-3 , cardamom- 1, cloves- 6, oil, salt, curry leaves, coriander leaves.
Powder pepper & jeera & marinate chicken using this powder for 1/2 hour. Take coconut milk. In 6 spoons oil, fry whole garam masala, onion for 2 mins. Add ginger garlic paste, tomato & all powders. Fry for 3 mins. Add marinated chicken, salt & cook for 3 mins. Add 2 cups of water. Once it boils, close & cook for 8 mins. Open, add milk, coconut milk. Cook in open lid for 6-7 mins, till the gravy gets a thick consistency. Add curry & coriander leaves.