Fry onions with 2 tsp oil till they are brown. Grind and make a paste. Now head butter or 2 tsp oil, put whole garam masala and when it begins to splutter, add ginger garlic paste and the onion paste. Fry for some time, add cleaned and cut chicken pieces, salt and fry for 7 mins.
Now add pepper powder, garam masala, tomato chopped and a little water if needed and cook closed at medium flame till the chicken becomes tender.
Open the lid and fry the chicken till the masala leaves sides of the pan. Your delicious pepper chicken is ready to be served.
Bawarchi of the Week
Chef Jitendra Upadhyay
Chef Jitendra Upadhyay, the Pastry chef at Renaissance Lucknow Hotel, is widely known for his luscious and creative desserts.