2 Tsp Whole black Pepper (Toasted and coarsely crushed)
250 gms of Chicken (Thigh), Cut into 2 inch cubes
½ Tsp Turmeric
A Pinch of salt, and a little more for seasoning (as desired)
2.5 Tbsp EVOO
1 Tsp cumin seeds
½ Tsp Mustard Seeds
15-20 curry leaves
2 cloves of Garlic, finely chopped
1 inch of Ginger
½ Cup Sliced Red Onions
¼ Tsp of Asafoetida, plus a pinch for marination (completely Optional)
¾ Tsp Coriander Powder
1 ½ to 2 Tbsp Lemon Juice
¼ cup of Chicken stock/ Water
Zest of one Lemon
1-2 Tbsp Chopped Coriander (Optional)
Salt to Taste
Procedure
On a small flat pan, toast the pepper. Cool it, crush it & keep it aside
Mix the turmeric and a pinch of salt to the chicken cubes, and season them
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
In the pan (with chicken oil), add and toast Toast the Cumin and Mustard seeds
Add a few curry leaves and allow to sputter
Add chopped Garlic and ½ inch of Ginger (grated) and stir fry until fragrant
Add the onions and fry them until slightly translucent, add salt as desired
Add 1 Tsp of crushed pepper and Asafoetida
Add the lemon juice and sugar, mix well and add in the fired pieces of chicken
De glaze the pan with some stock/ water and cook the chicken add another tsp of black pepper
Cover with a lid and cook on medium heat for 4-5 mins
Take off the lid, and stir on a high heat to evaporate the liquid in the pan
Add the Lemon Zest and grate in the remaining ginger
Season more if desired and finish off with some fresh coriander