Fry the pieces in the oil so that it turns a light brown on both sides.
Add the curd.
Add the coarsely ground pepper and the salt.
Cover and allow to cook for half an hour, first on high heat and then on simmer.
Once the chicken is cooked, the curd gets "curdled" into small brown bits and sticks to the chicken. That is when you switch off the flame
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.