Ingredients:
Chicken - 1 kg (Cut into small pieces)
Whole black pepper - 2 ½ tbsp
Garlic - 16 big cloves
Ginger - 1 big piece
Yogurt - 2 tbsp
Turmeric powder - ½ tbsp
Onion - 2 medium
Curry leaves
Turmeric powder - ¼ tbsp
Lemon juice
Salt
Oil
Steps:
Cover and boil whole peppercorns with little water for 5 minutes to make it soft.
Grind garlic and ginger into a smooth paste adding curd. Do not add water.
Once the cooked peppercorns are cooled, grind it to a thick paste along with the water used for cooking.
Add drained chicken, salt, ginger-garlic-curd paste, pepper paste and turmeric powder into a wide bowl and mix well.
Cover and let it rest for at least an hour. You can also marinate overnight in the refrigerator.
Heat oil in a pan and add thinly sliced onion and curry leaves.
Once the onion starts to turn golden, add turmeric powder and marinated chicken.
Reduce the flame and cook covered stirring often. Do not add water.
Once the chicken is cooked, add lemon juice, as per your taste.
Enjoy!
Note:
- Add slit green chillies towards the end, for a spicier version.
Other yummy chicken sides:
Jack and rose chicken curry - https://www.youtube.com/watch?v=F5_qggskY_k
Jimikki chicken - https://www.youtube.com/watch?v=-iXQTWDVQrA
Nadan chicken curry - https://www.youtube.com/watch?v=wzSE-s2yLwk
Green chilly chicken curry - https://www.youtube.com/watch?v=8Bp9gWUojCw
