Cut 1 kg of chicken into medium-sized pieces and place in a mixing bowl.
2
Add 2 tablespoons of black pepper powder, 0.5 teaspoon of turmeric powder, salt to taste, 2 tablespoons of ginger-garlic paste (which includes green chili), and 1 tablespoon of peanut oil. Mix well until all spices coat the chicken evenly.
3
Cover the bowl and let the marinated chicken rest for about 1 hour to absorb the flavors well. If short on time, marinate for at least 10 minutes.
4
Heat approximately 3/4 cup of peanut oil in a large pan until it is hot. Add the marinated chicken along with the marinade into the hot oil.
5
Add a handful of curry leaves and stir well. Adjust the heat to medium-low, cover the pan, and let it cook.
6
Occasionally open the lid and stir to prevent sticking at the bottom. No need to add water—the chicken will naturally release moisture while cooking. Continue cooking until the chicken is about 80% cooked and the oil starts to separate from the liquid.
7
When the chicken is mostly cooked and the liquid has reduced, increase the heat to high and continue cooking until all liquid evaporates and the oil is clearly separated.
8
Using a slotted spoon, transfer the cooked chicken to another bowl. Reserve the oil in the pan.
9
In the same pan with the reserved oil, add 2 large onions (finely chopped) and 2 green chilies (slit lengthwise) along with a pinch of salt.
10
Cook on high heat, stirring continuously, until the onions turn golden brown and are well-fried but not burnt.
11
Combine the fried onion mixture with the cooked chicken and serve hot.
PrimedTableBETA
