Black Pepper Chicken

Black Pepper Chicken

#6 chicken drumsticks or chicken breasts (remove the fat completely)
6 tablespoons low-fat plain yogurt
1 big onions (coarse paste)
5 garlic cloves (coarse paste)
2 cloves
2 green cardamoms
1/4 inch cinnamon sticks
2-3 bay leaves
1 1/2 teaspoons black pepper (prefer freshly ground)
salt
1 1/2 tablespoons canola oil or olive oil

Take a big bowl and put the yogurt.
Add coarse pastes of onion and garlic.
Add the deskinned chicken.
(Drumsticks or breast pieces) Put the cling foil and leave to marinate overnight in the fridge.
Heat oil in the skillet and allow to become medium hot. Dont allow it to start smoking.
Add cloves, green cardamoms, cinnamon and bay leaves.
Wait for 3-4 seconds as you see these ingredients crackling and giving out the aroma.
Empty the bowl with all its ingredients in the oil.
Saute on high flame for 3-4 minutes.
Add 1/2 cup of water and salt. Close the lid, lower the fire and allow to cook for 15 minutes till chicken is tender.
Open the lid and finally add the freshly ground black pepper powder and cover for 2 minutes on medium fire.
When done garnish with tomatoes, fresh coriander or parsley.
Serve warm with pita bread, tortillas, Indian bread or rice.