Heat oil and add the mustard seeds. When they start popping, add the sliced onions and sautè until they turn golden brown. I like the onions very nicely roasted so I let it stay longer.Meanwhile, coarsely crush or grind the peppercorn and fennel seeds.Once the onions are brown, add the pepper+fennel powder along with the coriander powder and chicken masala. Top off with the ginger and garlic. Fry for a minute.Next, add the chicken pieces and curry leaves. Mix well and add 1/4 cup water. Let it come to boil and cook covered on low heat until the chicken pieces are soft and tender (about 15 mins). Make sure you give it a stir every now and then.When the chicken is cooked, cook further leaving the pan open so that any extra moisture is absorbed. Remember this is a dry pepper chicken preparation. Finally add the vinegar or lemon juice along with salt, cook for another 2-3 mins, and remove from fire. You can add some more freshly ground pepper powder on top before serving the Pepper Chicken.

Servings:  2
Prep Time:  20 mins
Total Time:  30 mins