Crush the peppercorn and take all the marinade ingredients in a bowl; mix well and make a paste. Apply the paste all over the chicken pieces and let it rest in the refrigerator for 3-4 hours or overnight.
In a heavy bottom wok, take oil and heat.
Add the ginger and garlic and fry till you get the aroma.
Add the onions and let it brown.
Add the seasoning and let it fry till oil surfaces.
Now add the chicken pieces and mix well with the masala ensuring that it's well incorporated.
Let the chicken cook till crisp and golden brown.
Fry some sliced onions and garlic till golden brown.
Garnish the chicken with the browned onions and garlic along with chopped coriander and spring onions, and serve with accompaniments of your choice.
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.