Ingredients

1. 2 Tsp Whole black Pepper (Toasted and coarsely crushed)
2. 250 gms of Chicken (Thigh), Cut into 2 inch cubes
3. ½ Tsp Turmeric
4. A Pinch of salt, and a little more for seasoning (as desired)
5. 2.5 Tbsp EVOO
6. 1 Tsp cumin seeds
7. ½ Tsp Mustard Seeds
8. 15-20 curry leaves
9. 2 cloves of Garlic, finely chopped
10. 1 inch of Ginger
11. ½ Cup Sliced Red Onions
12. ¼ Tsp of Asafoetida, plus a pinch for marination (completely Optional)
13. ¾ Tsp Coriander Powder
14. 1 ½ to 2 Tbsp Lemon Juice
15. ¼ cup of Chicken stock/ Water
16. Zest of one Lemon
17. 1-2 Tbsp Chopped Coriander (Optional)
18. Salt to Taste

Procedure

1. 1. 1. On a small flat pan, toast the pepper. Cool it, crush it & keep it aside
      2. Mix the turmeric and a pinch of salt to the chicken cubes, and season them
      3. In a medium fry pan heat oil and shallow fry the chicken for a couple of mins each side, to get a golden colour and a gentle sear on the chicken. Take chicken off the pan and retain the oil
      4. In the pan (with chicken oil), add and toast Toast the Cumin and Mustard seeds
      5. Add a few curry leaves and allow to sputter
      6. Add chopped Garlic and ½ inch of Ginger (grated) and stir fry until fragrant
      7. Add the onions and fry them until slightly translucent, add salt as desired
      8. Add 1 Tsp of crushed pepper and Asafoetida
      9. Add the lemon juice and sugar, mix well and add in the fired pieces of chicken
      10. De glaze the pan with some stock/ water and cook the chicken add another tsp of black pepper
      11. Cover with a lid and cook on medium heat for 4-5 mins
      12. Take off the lid, and stir on a high heat to evaporate the liquid in the pan
      13. Add the Lemon Zest and grate in the remaining ginger
      14. Season more if desired and finish off with some fresh coriander