Black Pepper Chicken

Ingredients (22)

• ·g chicken thighs, boneless
• ·tbsp thick fresh yogurt
• ·tsp ginger–garlic paste
• ·tsp freshly crushed black pepper
• ·tsp Kashmiri chilli powder
• ·tsp salt
• ·tsp lemon juice
• ·pieces curry leaves, crushed
• ·tsp cornflour
• ·tsp oil
• ·cloves chopped garlic
• ·tsp chopped ginger
• ·pieces curry leaves
• ·pieces finely chopped onions
• ·salt
• ·tsp freshly crushed black pepper
• ·tsp soy sauce
• ·tsp vinegar
• ·tsp jaggery/honey
• ·cup hot water
• ·tsp cornflour slurry
• ·pieces whole-wheat rotis

1. 1

   Marinate the Chicken: Mix chicken thighs, yogurt, ginger-garlic paste, black pepper, Kashmiri chilli powder, salt, lemon juice, crushed curry leaves, and cornflour. Marinate for at least 1 hour or overnight.

2. 2

   Preheat air fryer to 190°C. Place marinated chicken in a single layer and air-fry for 7 minutes, then flip and cook for another 7 minutes until light golden and juicy.

3. 3

   For the Black Pepper Gravy: In 1 tsp oil, sauté chopped garlic, chopped ginger, and curry leaves. Add finely chopped onions and cook until soft. Then add salt, black pepper, soy sauce, vinegar, jaggery/honey, hot water, and cornflour slurry. Simmer until thick and glossy.

4. 4

   Toss the air-fried chicken in the gravy and serve with whole-wheat rotis.