PEPPER CHICKEN

1. Roast fennel seeds, whole peppercorns, cumin (jeera) until they emanate a wonderful aroma. Cool down & grind into a fine powder. Set aside.

2.  Pour a little bit of ghee & oil in wide pan. Once it's hot, toss in some cumin (jeera), cinnamon sticks, cloves, cardamon, dried red chilies, and a few green chilies (depending on your spice level).

3. Let the whole spices seep flavor into the hot oil; and then add some finely chopped onions, curry leaves, and a tiny bit of salt. 

3. Once onions have turned golden-brown, add ginger-garlic paste, and turmeric (haldi). Stir for a minute or two. 

4. Finally, add in the star ingredient - the chicken, and let it sear and achieve a brown crust to lock in flavor. 

5. Cook chicken for a few minutes, then toss in the ground powder from earlier. Stir, and add salt accordingly. Cover & let cook.

6. Remove lid once the chicken is almost done, let it cook down further until there's no water left. Look for picture below for reference. 

7. Sprinkle a few curry leaves and a dash of garam masala. And you're all set!