Black Pepper Chicken Curry Recipe By Delicious Storm 

Black Pepper Chicken Curry Recipe By Delicious Storm
1 lb (450 g) chicken pieces (boneless or bone-in, cut into bite-sized pieces)
1 tbsp black pepper (freshly ground)
1 tsp turmeric powder
1 tsp salt
1 tbsp yogurt
For the Curry:
2 tbsp vegetable oil
2 medium onions, finely chop
1-inch piece of ginger, minced
2 medium tomatoes, chopped
1 tsp garam masala
Salt to taste
Instructions:
Marinate the Chicken:
In a bowl, mix the chicken pieces with black pepper, salt, and yogurt. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.
Prepare the Curry:
Heat oil in a large pan or Dutch oven over medium heat.
Add the finely chopped onions and sauté until they are golden brown.
Add minced garlic, ginger. Cook for a minute until fragrant.
Add the chopped tomatoes and cook until they break down and become soft.
Stir in garam masala. Cook for another minute to blend the spices.
Cook the Chicken:
Add the marinated chicken to the pan. Stir well to coat the chicken with the spices and onions.
Cook the chicken over medium heat until it is no longer pink on the outside, about 5-7 minutes.
Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Finish and Serve:
Check the seasoning and add salt if needed.
Garnish with fresh cilantro before serving.
Serve hot with rice, naan, or roti.