Pepper chicken masala recipe

INGREDIENTS:

1. Chicken pieces - 1/4 kilogram
2. Finely chopped onion - 1
3. Finely chopped tomato - 1
4. Ginger garlic paste - 1/4 teaspoon (tsp.)
5. Cinnamon powder - 1/4 teaspoon (tsp.)
6. Chili powder - 1/2 teaspoon (tsp.)
7. Finely chopped coriander leaf - 1 teaspoon (tsp.)
8. Curry leaf - 5
9. -- Grind to fine paste --
   1. Black pepper - 2 teaspoon (tsp.)
   2. Cumin seed - 1/2 teaspoon (tsp.)
   3. Coriander seed - 1/2 teaspoon (tsp.)
   4. Garlic - 6 cloves
10. Salt - as needed
11. Oil - 3 tablespoon (tbsp.)

PREPARATION:

1. Grind to paste the ingredients under the "Grind to fine paste" section by adding little water as possible.
2. Heat oil in a pan. Now add onion and sauté until it turns translucent (golden brown).
3. Now add tomato and cook until oil separates.
4. Now add the chicken and sweat (cook until it releases all water) it for 2 to 4 minutes.
5. Now add ginger garlic paste, curry leaf, chili powder, black pepper powder and sauté until raw smell of the ginger garlic paste is gone i.e. you will smell the aroma of ginger garlic paste cooked.
6. Now add the ground masala paste, salt as needed and add water until the chicken is submerged.
7. Simmer and cook until oil separates (time to time stir to avoid burning) and serve.

NOTES:

1. Serve with chapatti, parotta, dosai, sambar rice, curd rice.