Lemon juice: ¼ cup
Green chilies: 8
Ginger garlic paste – 250gm
Black pepper – 50gm
Butter or desi ghee – if you are using desi ghee (250gm) and butter (1 ½ packet)
Coriander leaves: 50gm
Salt: as required
Wash the chicken and drain the water completely. Slice the onion and green chilies. Now we have to crush the black pepper.
Pour 3 tbsp ghee on a frying pan (kadhai) and keep it in low flame. Add sliced onion. Fry it till golden brown. Add ginger garlic paste. Stir well for 3 mins. Add chopped green chilly. Mix it well. Add chicken into the garlic-onion mixture. Mix it well. Add 3 tbsp lemon juice, crushed black pepper and 2 tbsp ghee. Add salt as required. Stir well and close the pan. Cook this for about 10 mins. (Note: In this preparation we don’t need water at all. Also remember that if you are using butter instead of ghee then reduce the usage of salt.) Check it after 10 mins. If the chicken is not yet cooked well, again add 1 tsbp ghee and 2 tsp lemon juice. You can also add black pepper if necessary for getting that spicy feeling.
Garnish the dish with chopped coriander leaves. Serve hot with Jeera rice, Pulav, or veg biriyani. Also you can try this with bread, butter roti etc.