Chicken pepper masala (Dry)

Paste- 12 garlic cloves, 1 tb sp ajwain, 1/2 tbsp shahi jeera, 2 tbsp pepper corn- grind it using think curd (1/2 cup)

• Marinate the boneless chicken pieces into paste , add pinch of salt ; keep aside for 30 mins, add 2 tbsp corn flour & 1 tbsp besan powder as binders; mix well.
• Deep fry the chicken & keep aside.
• Take a kadai, fry 2 finely chopped onions, 5 smashed garlic, 2 chopped green chillies
• When onions are transparent add 1 tbsp pepper powder. Saute well for 2 mins.
• Now add the fried chicken, chopped coriander leaves, mix well.
• Serve as a side dish along meal.