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Murgh kali mirch (Indian black pepper chicken)

ingredients

• Juice of 4 lemons
• 1 Tbsp ground black pepper
• 2 Tbsp minced fresh garlic or garlic paste
• 1 Tbsp fresh ground ginger or ginger paste (not the dry powder if you can avoid it)
• 1 small minced hot chili pepper or red pepper paste
• 1 Tbsp peanut oil
• 1 medium red onion, chopped
• 1 Tbsp butter
• Salt to taste
• Additional black pepper
• 1 whole chicken, cut into pieces, bone-in, skin-on

directions

Combine lemon juice, black pepper, garlic, ginger, chili pepper, and peanut oil. Brush the entire mixture over all surfaces of the chicken pieces. Let marinate for 1/2 hour.

In a dutch oven or large stirfry pan with a lid, place the chicken pieces skin-side down. Add the chopped red onion on tp of the chicken. On medium-high heat, cook the chicken on that side, uncovered, until the skin just begins to get golden. Turn the chicken pieces over, brush the skin with a little bit of butter, add salt and pepper to taste, and cover the lid. Cook on medium-high heat until the chicken is nearly cooked through, 30-40 minutes (this depends on how big the pieces are).

Turn the chicken pieces over one last time and cook, covered, under medium-low heat until the skin turns a darker golden-brown. The golden-brown, almost crispy skin is what really makes this dish “pop”.

Serve over rice.