Buttery Pepper Chicken

Some dishes grab you. This Buttery-pepper chicken recipe was one of them. When it actually came to making it, I found I didn't have coriander leaves, so I substituted it with kasoori methi, and I think it came out really well. One of those keepers.

900 grams - 4 whole chicken legs, each cut into two pieces 

125 grams butter

2 tablespoons oil

2½ tablespoons black pepper, ground to a coarse texture

2 tbsp kasoori methi

¼ teaspoon salt (optional) 

Method:
Heat butter and oil in a thick bottomed vessel on a medium-low flame. 

Add the chicken pieces and fry the chicken until it turns brown. 

Add the ground pepper and salt (optional) and stir well.

Reduce heat to low and cook till water from the chicken evaporates. 

Add 1 cup water and cook till chicken is tender. 

Add the kasoori methi and stir fry for a minute.
Serve as a side dish.