Preparation Method

• Smother chicken with salt.
• Chop the big onion.
• Chop the ginger into long strips.
• Heat a pan with ghee.
• Temper peppercorn, chilli powder, cumin powder, shallots and fry.
• Allow it to cool.
• Grind it to a fine paste.
• Heat another pan with Idhayam sesame oil.
• Temper fennel and curry leaves.
• Saute onion and ginger.
• Add the ground masala and fry well.
• Flip the chicken pieces, add required quantity of water and stir well.
• When the chicken is done, and the masala coats the chicken, sprinkle coriander leaves and stir well.
• Remove from fire and serve.