Heat butter on medium flame. Add ginger and fry on medium flame till light brown.
Add chicken, salt, and pepper powder and fry till the colour of the chicken changes.
Lower heat, cover the chicken, and cook for 15 minutes.
Increase heat and add lemon juice; cook till dry.
To serve, heat chicken and spoon it out in a serving dish.
Garnish with coriander leaves and sabut kali mirch.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.