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Wash and pat dry the chicken thighs. Cut slits on the thighs.
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Then, add chilly powder + pepper powder + garam masala + turmeric + salt and mix well.
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Make a paste of the ingredients under (For grinding) and add it to the chicken. Coat well.
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(Additionally, you can cover the bowl and let it sit for 1 hour or more in the refrigerator if you are not in a hurry)
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Pour oil into a pan(preferably non-stick) and place on medium-high heat. Pour only enough layer to coat the outer layer of the chicken.
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Add the chicken pieces. After 5 minutes, cover it with a lid and turn the heat to low.
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Cook for additional 10 minutes. Now, open the lid and turn the heat back to medium-high. Let the water evaporate which was formed as a result of cooking. Once you get the required golden brown crust, flip the chicken pieces and let it cook for 5 -10 minutes.