Marinate chicken with a touch of turmeric, half teaspoon of red chilly powder, a teaspoon of black pepper powder and adequate salt and keep aside for half an hour.

Cook the above items in a presurre cooker with half a glass of water until one whistle.Take of flame immediately.

Heat 2 teaspoons of oil, pop mustards and dried red chillies.

Add cloves and karuvapatta. 5)Add Onion and sautee until they are golden brown on medium flame with lots of stirring.

Add green chillies and curry leaves and keep adding small amounts of oil.

Add 4 teaspoons of black pepper powder and stir in well.

)pen cooker and drain away chicken stock.

Add dry pieces to the sauteed onions and continue frying on medium flame for ten minutes.

Finish with a teaspoon of oyster sauce added and stirred in well.