Vegans can make this with coconut milk. )
This is a real quick dish that I came up with when I was in no mood to go through the process of grinding onions and other stuff for the usual chicken curry.
I had some curd and made the whole dish with it. And no oil too. The little droplets shimmering in the snap are actually whatever fat the curd and the chicken had.
This turned out to be very flavourful (don't go by the snaps :-)) and was made in minutes.
You can increase or decrease the amount of Black Pepper according to your tolerance level.
I love spicy stuff ... so dunked in a good amount.
Another thing .... when this is cooking, you might find the aroma of garlic a little overwhelming ... and you might be tempted to add some garam masala powder or any other stuff to get rid of the smell.
But don't .... after the whole thing gets cooked ... the smell will disappear. All you will get is the lovely aroma of the cooked curd and the black pepper.
Need : Chicken ( or paneer or cauliflower ( a little bigger than medium ) pieces, curd, coarsely crushed black pepper, crushed garlic, salt and sugar to taste.
How to : Mix everything together and let it sit for some time in the fridge ( I left it for about an hour while I finished a chore).
Dunk in everything in a kadhai / wok ... preferably non stick .... and cover and set on slow heat.
Simmer till done.
If you are making with paneer / cauliflower, do check for water at times ... add some if needed.
You can make it slightly dryish too ... tastes even more better.
Enjoy with hot plain rice / rotis !