Ingredients
4 tbsp vegetable oil
4 tbsp natural unsweetened yogurt
1-1/2 tsp coarsely ground black pepper
2 garlic cloves, crushed
1 tsp peeled and finely grated root ginger
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp salt
1 tsp lemon juice
500 grams boneless and skinless chicken breast, cut into 4 cm cubes
1 medium onion, finely chopped
1/2 tsp turmeric
Method
In a bowl, mix together 1 tbsp of oil,the yogurt, black pepper, garlic, ginger, cumin, cinnamon, salt and lemon juice. Add chicken, cover and refrigerate for half an hour to marinade. Heat the remaining oil in a heavy-bottom pan. Add the onion and turmeric. Gently fry for 5 minutes to soften the onion, Add the chicken pieces with the marinade. Fry over a medium heat for 5 minutes until the chicken is golden brown all over, then add 100 ml boiling water and simmer for 10 minutes or until the chicken is thoroughly cooked. Add more water if you like more gravy. Top with a generous grinding of black pepper. Server hot with boiled rice or roti.