| chicken |
1kg |
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| yogurt |
1/2 cup |
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| garlic/ginger paste |
2tbsp |
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| green chillies |
10, finely chopped |
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| white pepper |
1tsp |
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| cumin powder |
1/2tsp |
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| salt |
to taste |
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| oil |
1/2cup |
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| lemon juice |
5tbsp |
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| fresh coriander |
1 tbsp, chopped |
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| Method: |
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| Whisk
yogurt with salt, cumin powder and white pepper. |
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| (black
pepper powder can also be used instead of white but only 1/2tsp) |
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| Add in
chicken, chopped green chillies and garlic/ginger paste. |
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| Combine
well and set aside for atleast half an hour. |
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| Heat oil
and add marinated chicken along with the mixture. |
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| Stir for 2
minutes then cover and cook on low flame for 20 minutes or until chicken is
tender. |
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| Uncover,
increase flame and stir occasionally till the oil separates from gravy. |
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| Now add
lemon juice, reduce heat to low, cover and cook for another 1 minute. |
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| Remove from
heat and garnish with fresh coriander. |
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| Serve hot
with chapati or bread. |
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| Serves 4 to 6. |
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