PREPARATION

• Chop the onions and the coriander leaves.
• Marinate the chicken, with the GREEN PEPPERCORN SEASONING gingergarlic paste ,lemon juice.
• In a kadai heat oil and add cumin seeds.
• After they crackle, add the chopped onions and sauté till they turn golden.
• Add curry leaves, crushed pepper. Sauté for 2 more minutes and add the marinated chicken.
• Sear on high flame, then reduce heat and cook for a further 15 minutes stirring occasionally.
• Sprinkle chopped coriander leaves and cook for 2 minutes.
• Before serving garnish with more crushed pepper and coriander leaves.