Prep Time 40 minutes
Cook Time 40 minutes
Servings 4 People
0.80 g Chicken
0.80 tbsp pepper powder
1.60 tbsp lemon juice
0.40 tsp salt
1.60 medium-sized onion sliced
2.40 green chillies sliced
0.80 tbsp ginger garlic paste
0.80 tomato chopped
0.80 tsp turmeric powder
0.80 tbsp coriander powder
0.80 tbsp garam masala
2.40 tbsp peppercorns crushed
1.60 sprigs of Curry leaves
Oil as required
Salt as required
1. Place the chicken pieces in a bowl. Lemon juice, salt, and pepper are added. Allow 30 minutes for marinating.
2. Heat the oil in a pan over medium heat. After that, add the curry leaves. Add the sliced onions when they begin to sputter. Sprinkle the onions with a pinch of salt and cook until golden brown.
3. Toss the onions with green chillies and ginger-garlic paste. Sauté until the paste’s rawness is gone.
4. On the onion mixture, sprinkle turmeric powder, coriander powder, garam masala, and crushed pepper. Sauté and combine thoroughly. Add the chicken pieces after a minute of frying. Allow for 10-15 minutes of cooking time after covering with a lid.
5. Roast the chicken for a few more minutes after the water has evaporated. Add the curry leaves, crushed pepper, and oil after that. 1 minute of sautéing After that, turn off the heat and set the chicken aside to rest for a few minutes. Serve with rice or roti while still hot.
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