It is very easy to cook but tastes divine…!
Ingredients
- 1 full chicken – cut into medium pieces – 1kg approx.
- Black pepper – 2 tbspn –coarsely ground.
- White pepper – 1 tbsp – powdered
- Curd – 1 and a half cup – whipped smoothly.
- Fresh coriander leaves (chopped) – a handful.
- Clarified butter from cow’s milk (Ghee) – 3 tbsp.
- Salt – to taste.
- Sugar – to taste.
Marinade
Wash and pat-dry the chicken pieces with a kitchen towel. Whip the curd with a little salt and sugar.
Mix well the chicken pieces with whipped curd and white pepper powder. Keep aside for about an hour.
Process
Heat ghee in a non-stick wok on medium flame.
Add a little coarsely ground black pepper.
After a minute add the chicken. Stir for a couple of minutes.
Cover with lid and keep cooking on low flame.
Add salt to taste and also a little of sugar if you like for balancing the taste.
Occasionally stir till the gravy dries up and the ghee shows up.
By this time check with a fork whether the chicken is cooked properly.
Remove lid and allow the gravy to dry up totally and a brownish colour coats the chicken pieces.
Add the remaining black pepper and stir. Take off from heat and add coriander leaves.
Best enjoy it with tomato-chili sauce and finger chips.
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