• 8 medium pieces (about 800 grams) of chicken
• 1 cup(s) finely chopped coriander leaves
• ½ teaspoon(s) turmeric powder
• 1 teaspoon(s) black peppercorns
• 8 green chillies
• 1 tablespoon(s) each of chopped ginger and garlic
• 2 medium sized onion(s) chopped
• 2 tablespoon(s) clarified butter (ghee) / butter
• salt to taste
• finely chopped coriander leaves for garnishing

Preparation

Make cuts on the chicken pieces. Grind together rest of the ingredients with the salt and rub this paste onto the chicken pieces. Keep aside for about an hour.

1. Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Drop in the chicken pieces and saute on medium level for about 12 minutes.

2. Cover and cook on low level for another 3 minutes or till the chicken pieces are tender and all the liquid has evaporated.

Garnish with finely chopped coriander leaves.
TIPS:

* The green chillies can be increased or toned down according to individual tastes.

* The chicken pieces can be basted with the butter and cooked in a pre-heated oven instead of the above method.