Chicken Pepper Chettinad

Ingredients:

chicken, jointed – 1.2 kg
thick curd – 1 cup
ginger paste – 1 tsp
garlic paste – 1 tsp
freshly crushed pepper – 11/2 tbsp
lime juice – 1 tsp

Gravy:
groundnut oil – 75 ml
large onions finely chopped – 4
ginger paste – 1 tsp
garlic paste – 1 tsp
large tomatoes blanched deseeded and chopped – 2
salt – to taste

Tempering:
groundnut oil – 25 ml
whole dry red chillies – 2
spring of curry leaves – 1

Method:
The chicken should be jointed into medium sized pieces. Prepare a marinade with the whipped curd, ginger – garlic paste crushed pepper and lime juice and marinate the chicken in it for 1 hour.
Gravy: Heat the oil in a degchi; put in the onions and fry over a medium heat till a light golden. Add the ginger garlic paste and saute until golden brown.
Add the tomatoes and stir fry till the oil separates. Add the chicken alongwith the marinade and salt. Stir for 5-6 minutes and add 1 cup of water. Cover and cook till done.
Now, prepare the tempering. Heat the oil in a small frying pan. Put in the whole chillies and curry leaves. Remove when the chillies turn dark and pour at once over the chicken. There should be a very thick gravy.
Serve with rice or parathas.

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