Naani's (Grandma's) Pepper Chicken

Chicken leg pieces 8

Grind the Following:
2 tsp full pepper, 1 to 2 dry red chilli (if you like less spice just 1 will do)
1 and 1/2 tsp Fennel seeds (Sauf)
2 tsp Ginger Garlic Paste
1 onion small size
Pinch of tumeric powder
1 small Cinnamon stick
2 Cloves
1 Cardamom

Apply over Chicken (slit with knife couple of them over the chicken legs across, for the masala to spread within) the grinded mixture, add salt to taste and lime juice (1 small sized lime).

If you can wait, you can soak for half an hour in the fridge to get the above masala to soak in the chicken.
In a Non-Stick Pan, add 2 tbsp oil, add the chicken mixture, and fry covered in medium flame turning occassionaly until chicken is cooked and roasted red.   

Yum Yum as usual.   Goes very well with Roti's, Chappati's, other Indian Breads like Naan, the masala is very well as a spread on a bread sandwith with some shredded pieces of chicken.     This is my mom and her mother's receipe, presenting it to my daughter.     It also tastes great with hot rice, rasam (Indian pepper soup) with this Chicken Masala or Hot rice with Sambar/ Daal and the Pepper Chicken Masala.    It's a splendid memory of this wonderful yummy dish all along my family.  Enjoy your Pepper Chicken..