This tale is about meat. My best friend S wanted it. I made it.
And that is it.
Here is what you do.
Marinate 500 gm. chicken breast, boneless, cut into 1″ pieces, in 3 tablespoon yogurt, 1 teaspoon garlic paste, 1 tablespoon onion paste, 1 teaspoon Kashmiri chilli powder, 1/4th teaspoon nutmeg powder, and a dash of salt.
Let it be, as The Beatles said, for 3 hours at least.
Meanwhile, chop an onion. Cry at the unfairness of it all. And pound 1/2 teaspoon whole peppercorns in your mortar and pestle to roughly crush them.
Heat a heavy-bottomed vessel and add 1 tablespoon plus 1 teaspoon butter. Add the peppercorns, crushed. Let everything bubble up. Add the onion. Cook, over high heat, for 3-4 minutes, stirring constantly, or until the onion looks light brown. Add chicken.
Cook for some time, over medium-high heat for the first 5 minutes, and then simmer, and cook for 6-8 minutes more. Then turn up the heat again, add 1 chopped green chilli, a teaspoon of sugar, and cook till the chicken is dry and slightly charred around the edges. Adjust salt.
Remove from heat. Add a pinch of nutmeg again. A small knob of butter on top.
Run away to avoid the stampede. After you have snatched up your portion.
