Instructions

1. Wash and pat dry the chicken. Marinate it with the ginger paste, garlic paste, yogurt, green chilli paste, Gondhoraj lemon juice and salt. Keep aside for 30-60 minutes.
2. Heat oil in a pan. Once hot, temper with bay leaves, dry red chillies and the whole black peppercorns. Add in the onion paste. Sauté till the raw smell goes away and turns light golden brown in colour.
3. Next, add in the marinated chicken along with the coriander powder and the cumin powder. Stir well cover and cook over medium-low heat. Cook for about 18-20 mins, stirring the chicken at regular intervals. While cooking, if the chicken starts sticking to the bottom of the pan, you may add ½ cup of hot water to it.
4. Once the chicken is almost cooked, add the ghee, sugar, garam masala powder, kaffir lime leaves. You may add some more of the Gondhoraj lemon juice if you want out here. Do taste the gravy and add according to your preference.
5. Cook for another few minutes until the chicken is fully done and is cooked through. Turn off the heat. Serve with steamed rice, luchis, parathas or even appams!