Ingredients:

• 1 kg Chicken (medium)
• 3-4 Garlic Cloves (chopped)
• 2 Onions (thinly sliced)
• 2 Green chillies (slit and deseeded)
• 2 tbsp Red Chilli powder
• 1/4 tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tbsp Chicken fry masala (optional)
• For Marinade:
• 4-5 Peppercorns
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 Green chillies (slit and deseeded)
• 1/2 cup Pudina/mint
• 1/4 cup Curd
• 1 tbsp Lemon juice
• 2-3 tbsp Onion paste
• 1/2 tsp Salt
• 1 tbsp Chilli powder
• 1/2 tsp Turmeric powder
• Coriander powder 1 tbsp
• 15 ml Oil
• Seasoning: 1/2 tsp Turmeric powder
• Salt according to taste
• 1 tsp Chilli powder
• 2 tbsp Black Pepper powder
• 2 tbsp White Pepper powder
• Garnish:
• Fried Onion slices and Garlic
• Coriander, finely chopped
• Spring onions, finely chopped
• Accompaniments: Mint chutney
• Raita

Method:

1. Pre-preparation:
2. Crush the peppercorn and take all the marinade ingredients in a bowl; mix well and make a paste. Apply the paste all over the chicken pieces and let it rest in the refrigerator for 3-4 hours or overnight.
3. In a heavy bottom wok, take oil and heat.
4. Add the ginger and garlic and fry till you get the aroma.
5. Add the onions and let it brown.
6. Add the seasoning and let it fry till oil surfaces.
7. Now add the chicken pieces and mix well with the masala ensuring that it’s well incorporated.
8. Let the chicken cook till crisp and golden brown.
9. Fry some sliced onions and garlic till golden brown.
10. Garnish the chicken with the browned onions and garlic along with chopped coriander and spring onions, and serve with accompaniments of your choice.

Recipe courtesy of Sify Bawarchi