Ingredients
Scale
- 6–8 pieces of chicken thigh (cut into smaller pieces, marinated for atleast 30 mins (up to overnight) in a little salt and turmeric)
- 1 small onion finely diced
- 4 T of whole black pepper (crushed as fine as you like)
- 1 tsp ground turmeric
- 2 tsp mustard seeds
- 7–8 curry leaves
- 1 tsp asafetida
- salt to taste
- oil to cook
- cilantro or parsley for garnish
Instructions
- Heat oil in a pan and toast the mustard seeds till they start to pop.
- Add curry leaves, turmeric and asafetida and stir till no longer raw.
- Add onion and cook till well done and reduced to half.
- Add the chicken pieces and black pepper.
- Cover and let it cook in its own juices for 20 -25 mins, turning the pieces over occasionally for even browning.
- Serve garnished with chopped cilantro or parsley.
- Category: Dinner / Lunch
- Cuisine: Indian