|Boneless chicken pieces||1 1⁄2 Kilogram|
|Ghee/Vegetable oil||4 Tablespoon|
|Ginger root||2 Inch|
|Garlic||2 Clove (10 gm)|
|Chili powder||1 Teaspoon|
|Yoghurt||1 Cup (16 tbs)|
Heat the ghee or vegetable oil in a deep skillet.
Add the onions, peppercorns, cardamoms and cinnamon and cook until the onions are golden brown in colour.
Add the ginger, garlic, chilli powder, paprika, and salt and cook for 2 mins, stirring occasionally.
Add the chicken pieces and fry until browned.
Lower heat and gradually add the yoghurt, stirring continuously to avoid curdling.
Cover and cook on low heat for 30 mins.