Ingredients:

Boneless , skinless chicken thighs – 3 lb.(cut into medium size cubes)

Onion – 1  ½ (big ones)

Jalapeno chile peppers – 3 nos

*Ground ginger – 2 tsp

*Ground Black pepper – 1 tbsp

*Ground cumin – ½ tbsp.

(* For best results crush all three whole ingredients well yourself with a pestle and mortar)

Jalapeno green sauce – 3 tbsp

Buttermilk – 2 cups

Turmeric powder – ½ tsp

Salt

Oil

Preparation:

In a nonstick wok heat oil and sauté the onion and jalapeno peppers until the onion is golden brown. Transfer it to a blender and puree it with 1 cup buttermilk. In the same wok warm some oil and add the crushed ginger, black pepper, cumin mixture and lightly sauté it. Now add the chicken and little salt, cover it and cook it for 5 mins. Add the turmeric powder and cook it uncovered for another 2 mins. It’s time to add the onion and jalapeno puree, another 1 cup buttermilk, salt  and the sauce. Cook them all together in a medium heat.

Note: If it is too hot add a little more buttermilk in the end.     

Tip   : Goes well with parathas and rotis.