
Ingredients–
For Marination–
- 700 gm chicken with bones
- 10-12 cloves garlic paste
- 2” ginger paste
- 1 lemon, juice extracted
- 1/2 tsp turmeric powder
- 1/2 tsp salt
For Masala –
- 2 onions, thinly sliced
- 4 cloves garlic, finely chopped
- 1” ginger, finely chopped
- 2 green chillies, slit
- Salt to taste
- 3 sprigs curry leaves, roughly torn
- 2.5 tbsp peppercorns, coarsely ground
- 2 tsp coriander powder
- 4 tbsp oil
For Garnish–
- Chopped coriander leaves
- 1 tsp whole black peppercorns, coarsely ground
- 1 tsp lemon juice
Method –
- In a large mixing bowl, add the chicken with the marination ingredients
- Mix well to combine
- Cover the pan, place in refrigerator and marinate for 1 hour
- In a large wok, add the oil
- Add the onion, green chillies, chopped ginger and garlic and sauté well
- Sauté till the onions turn light brown. Add the curry leaves
- Add the marinated chicken and sauté on high heat for 7-8 minutes
- Lower the heat and Add the coriander powder and crushed pepper
- Stir well, cover the pan and cook on low heat until the oil releases
- Keep stirring and sprinkle water as and when required to cook the chicken
- Cook until the chicken is tender
- Once the chicken is tender, raise the heat to medium and let the water evaporate
- Just before serving, add 1 tsp crushed pepper, 1 tsp lemon juice and chopped coriander leaves