-
1
Cut the Chicken in approx 1 inch cube size.
-
2
Grind the Black pepper to make a coarse powder, add curd and garlic cloves and grind again to make a paste.
-
3
Apply evenly on the chicken and keep to marinade overnight or at least 8 hours
-
4
The chicken/Paneer will absorb the flavors of garlic and pepper completely.
-
5
Though you can use the marinated chicken immediately too, the flavor of the finished product is sure to differ.
-
6
Cut one Onion in 1 inch cubes and chop fine the other one.
-
7
Heat olive oil in a pan and add the mustard seeds.
-
8
Once they splutter add the fine onion and turmeric and stir well.
-
9
Then add the onion cubes and stir.
-
10
Add the remaining ingredients and stir fry well
-
11
At this point the ingredients in the pan may look dry.
-
12
Add more oil if needed but strictly no water.
-
13
Once the powders have blended well with the onion, add the marinated chicken/ Paneer cubes to it.
-
14
Stir fry well and cover the pan
-
15
Allow to cook well.
-
16
The Curd will start leaving water and help the chicken cook.
-
17
Remove lid and keep stirring till the water evaporates.
-
18
Add some more olive oil if needed and stir fry well.
-
19
Add lime juice and garnish with chopped coriander.
-
20
Serve hot as starters or as a side dish.
