Make a fine paste of garlic pods, red chilli, cumin seeds, pepper corns and coriander powder, adding a little water.
Marinate the washed chicken in this paste with salt for one hour.
Pressure cook the marinated chicken with required water for one whistle. Heat oil in a separate pan and sputter the mustard seeds. Add curry leaves, cloves and cinnamon, followed by finely sliced small onions and sauté till golden brown. Add Eastern pepper chicken over the chicken gravy. Add salt as required. Close with the lid and simmer, stirring in between till the gravy is thick enough.
Recipe by: Eastern Condiments
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