kali mirch karhai

1 pound boneless chicken
2 or 3 tomatoes
4 green chillies
ginger 1/2 inch piece cut in small strips
1/4 bunch coriander leaves
1 tbsp lemon juice
1 tsp ginger garlic paste
1 tsp black pepper crushed
1 tsp or less salt
oil few tsps
1 tsp zeera

Fry the chicken pieces with oil and zeera. Then add ginger garlic and stirfry for a while. Then add tomatoes, green chillies and salt. After few minutes add coriander leaves. Cook it until the chicken is done and the gravy is ready. Last three things that you'll add at the end are lemon juice, ginger and black pepper. Turn off the stove and keep the karhai there few minutes so that lemon juice, ginger and black pepper's taste and aroma become part of the dish.

Enjoy with naan!