Ingredients:

• 1.2 kg – Chicken
• 1/3 cup – coriander leaves, chopped
• For the marinade:
• 2 tbsp – black pepper Corns
• 1/2 cup – Curd
• 4 tsp – Ginger paste
• 4 tsp – Garlic paste
• 2 tbsp – Lemon juice
• Salt – to taste
• For the gravy:
• Oil – as required
• 1 cup – chopped Onions
• 4 tsp – Ginger paste
• 4 tsp – Garlic paste
• 2/3 cup – chopped Tomato
• Salt – to taste
• 1 tsp – Garam Masala powder

Method:

1. Pound the pepper corns in a pestle and keep aside.
2. Whisk the curd, with the pounded pepper, ginger-garlic paste, lemon juice and salt. Mix the chicken in the marinade and keep aside for at least 30 minutes.
3. Heat oil in a pan. Add onions and saute, over medium heat, till light golden in colour.
4. Add the ginger-garlic paste and saute further, till the mixture turns a little darker.
5. Add the tomatoes and saute, till the oil separates.
6. Add the chicken pieces, along with the marinade and stir for 4-5 minutes.
7. Add about 1/2 to 1 cup of water.
8. Cover and simmer, till the chicken is cooked and becomes tender. Adjust the seasoning.
9. Sprinkle the garam masala. Garnish with coriander leaves and serve hot with rice or roti.
10. Recipe Courtesy: Mareena’s Recipe Collections