Traditionally for this dish the chicken is cut into 16 pieces (usually by the butcher) but you can make it with bigger pieces as well. Adjust the amount of black pepper and green chilli in the recipe to suit your taste.
1/4 cup (60ml) vegetable oil
1 (2 kg) whole chicken, cut into 16 pieces
1/4 cup diced fresh tomato
3 tablespoons ginger paste
2 chillies, or to taste (optional)
2 teaspoons black peppercorns, coarsely crushed
1/2 teaspoon salt
1/2 cup (125ml) water
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Heat oil over medium-high heat in a large pan. Lightly brown the chicken on all sides in the oil. Turn heat to low, then stir in the tomato, ginger paste, chillies, crushed peppercorns and salt. Cover and simmer for 15 minutes.
Pour in the water and turn the pieces of chicken over. Cover and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.