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.

Written by Poorna Banerjee

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