Name: Murgh kali Miri /Lemon pepper dry chicken recipe by Zulekha Bose at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3
Ingredients: Chicken 800 gram; Lemon juice of 2 lemons; Curd 1 cup; Black pepper powder 1 tablespoon; Ginger garlic paste 11/2 tablespoon; Salt to taste; Green chillies 4 numbers; Cornflour 2 tablespoon; butter 2 tablespoon; Water 1/2 cup; Oil 4 tablespoon; Whole spices -3-4 bay leaves, 8-10 whole black pepper corns,1/2 inch cinnamon stick; Handful of chopped coriander leaves

Firstly keep chicken in a bowl and clean 2-3 times with water,pat dry chicken pieces with a clean cloth

Squeeze in juice of 1 lemon,add in 1/2 teaspoon black pepper powder,add in 11/2 tablespoon of lemon ginger paste,add in 1 cup curd,salt to taste.rub all the ingredient well on chicken pieces and mix it well with your hand.

Let it rest for 5 minutes.

Add 4 tablespoon of oil in a pan let it heat on high flame,reduce the flame add in bay leaves,cinnamon stick,and whole pepper corns.

Fry them till nice aroma start coming from whole spices.

Now start arranging marinated chicken pieces in a pan one by one add leftover marinade on the chicken pieces

Cover and let it cook for 5 minutes on a medium flame

We have to cook this chicken on a medium flame because we need chicken pieces glazed with butter and spices as well as juicy from inside,we dont want crispy and dry chicken

After 5 minutes open the lid

Pan will get filled with chicken water because when chicken will start cooking it will start leaving water from it,so no need to add water it will get cooked in its own water.

add in remaining black pepper and flip all the chicken pieces and stur for a while with a spatula and cover and cook again for 15 minutes on a medium flame.

Inbetween open and stur it with a light hands .