|Vegetable oil||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, chopped|
|Cardamom pods||7 (Use The Black Variety)|
|Cumin seeds||1 Teaspoon|
|Chicken||3 Pound, cut into pieces (1 Bird)|
|Lemon juice||2 Tablespoon (Extracted From 2 Fruit)|
|Freshly ground black pepper||2 Tablespoon|
|Green peppercorn||2 Tablespoon|
|Green peppercorn mustard||2 Tablespoon|
|Garlic||6 Clove (30 gm), peeled and pressed|
Heat the oil in a heavy-based saucepan over medium heat.
When hot, add the onions, cardamom pods, and cumin seeds and cook, stirring frequently, until the onions begin to brown.
Add the chicken pieces and cook, stirring frequently, for 10 minutes.
Combine the lemon juice, pepper, green peppercorn mustard, and salt with 1 cup water and pour the mixture over the chicken and onions.
Let the mixture cook over medium-low heat for 15 minutes.
Add the garlic and continue cooking for 30-40 minutes, stirring occasionally, until the meat is tender; add a little more liquid if necessary to prevent burning.