Ingredients

• 1 kg Chicken (medium)
• 3-4 Garlic cloves (chopped)
• 2 Onions (thinly sliced)
• 2 Green Chillies (slit and deseeded)
• 2 tbsp Red chilli powder
• 1/4 tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tbsp Chicken fry masala (optional)
• For Marinade:
• 4-5 Peppercorns
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 Green chillies (slit and deseeded)
• 1/2 cup Pudina/mint
• 1/4 cup Curd
• 1 tbsp Lemon juice
• 2-3 tbsp Onion paste
• 1/2 tsp Salt
• 1 tbsp Chilli powder
• 1/2 tsp turmeric powder
• Coriander powder 1 tbsp
• 15 ml Oil
• Seasoning: 1/2 tsp Turmeric powder
• Salt according to taste
• 1 tsp Chilli powder
• 2 tbsp Black Pepper powder
• 2 tbsp White Pepper powder
• Garnish:
• Fried onion slices and garlic
• Coriander, finely chopped
• Spring onions, finely chopped
• Accompaniments: Mint chutney
• Raita

How to Make Slow chicken fry

• Pre-preparation:
• 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.