Pepper Chicken

Overview
This chicken curry has lots of pepper and goes well with Chapati and Rice. The spices are used in two different ways half ground for the gravy and half  to saute in oil. What gives this dish a very special southern flavor is the use of fennel seeds, curry leaves and of course Urdu Dal. Urdu Dal  sauteed in the oil does add a nutty flavor to this Chicken dish. You can use less whole red chilly and Black peppers if you don't like it too spicy.

Ingredients
1 whole( 4 - 5 pound) skinned and cut to small pieces
Red Onions - thin sliced - 2
Cinnamon - 1 inch piece
Fennel seeds - 1 teaspoon
Cloves - 3
Cardamom - 2
Curry leaves - 4 sprigs
Chopped tomatoes - 1 cup
Olive Oil -  5 tablespoons
Urdu Dal - 1 1/2 teaspoons
Salt to taste

For the Spice paste
Garlic - 6 - 8 cloves
Ginger - 3 inch piece
Cumin - 1 teaspoon
Fennel seeds - 1 teaspoon
Coriander seeds - 4 tablespoons
Whole Red chillies - 8 - 10
Black whole pepper - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon

Steps
1. Heat one tablespoon of oil in pan and fry all the spices under the spice paste section other than the garlic, ginger and turmeric. When the spices are light brown grind it along with the ginger, garlic and turmeric to a smooth paste and keep aside.

2. Heat the remaining 4 tablespoons of oil in a Pan. When the oil gets hot add the spices - Cinnamon, cardamom, cloves, fennel seeds. When the spices are browned add the Urdu Dal to it saute till the Urdu Dal is light brown. Add the curry leaves and the chopped onions and saute till the onions are brown

3. Add the prepared spice pasted to the brown onions and saute till the oil separates. Add the chopped tomatoes and salt to this and cook well till oil separates.

4. Add the cleaned cut chicken pieces to this and mix well. Cook covered for about 20 - 25 minutes. Remove lid and simmer till the gravy thicken.

Serve hot with Rice or Chapati.