Pepper Chicken Curry

Serving for - 2

Ingredients

Chicken - 500 gm

Onion (Big) - 1 (finely chopped)

Yogurt - 1/2 cup

Black peppercorns - 2 tbsp

Cloves of garlic - 4

Ginger - 1 inch piece

Green chilies - 4

Bay leaves - 2

Cumin seeds - 1 tsp

Some cilantro (finely chopped)

Turmeric powder - 1/4 tsp

Pinch of asafoetida

Paprika - 3/4 tsp or Red chili powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Oil - 3-4 tbsp

Salt to taste

Procedure

• Dry roast black peppercorns on low heat for 4-5 minutes. Add in to mortar and pestle and grind them coarsely. Then add green chilies, garlic, ginger and cilantro. Grind them together to a coarse paste.

• Take chicken pieces in a mixing bowl. Add yogurt and ground paste to it. Mix well with chicken and let it marinate for half hour.

• Heat oil in a pan. Add cumin seeds, pinch of asafoetida and bay leaves. Saute for few seconds. Then and chopped onion and saute till translucent.
• Add turmeric powder, paprika, coriander powder, cumin powder, garam masala, salt to taste and marinated chicken. Mix this really well and cover the pan. Let it cook for 5-6 minutes. 
• Add water (around 3 cups) and let the curry boil. Cover the pan and cook for 10-15 minutes. Keep stirring in between. Once the chicken is fully cooked, reduce the heat and allow curry to simmer for about 5 minutes. 
• Serve hot with any Indian flat bread or rice.