Black Peppercorn Chicken

Super easy chicken that can also be served to guests if put on a platter with steamed/stir fried vegetables. I used the leftovers the following day to make chicken sandwiches and those turned out to be pretty juicy and delicious as well.

Makes: 4 servings

1 chicken (whole or cut into 8 pieces)

1 tbsp lime juice

1 tsp salt

1 onion, chopped and fried till brown and crispy

2 tsp ginger paste

1 tsp garlic paste

1 tsp red chili powder

1/4 tsp garam masala (optional)

1 1/2- 2 tsp black peppercorns, coarsely ground

3/4 cup yogurt

2-3 tbsp oil

Marinate the chicken with lime and salt. prick it well. Grind the brown onions. Rub all the spices and yogurt well with the onion on the chicken. Leave it for about 1/2 an hour.

Heat oil and fry the chicken on both sides. Cover and cook till tender and no longer pink in the center (till a thermometer test reads about 155-160 degrees).

Serve with vegetables or on its own.

Note: I got this recipe from my mother's cook book and it turned out to me my grandmother's recipe. The only difference is, that they did not use black pepper. Instead, they added an extra teaspoon on garam masala and used about 1-2 more onions. That gives it a very different, yet equally delicious, flavor.