Pan fried Chicken with Betel leaves

I was looking for recipes that use betel leaves when I came across this pan fried chicken dish made by the Murshidabad Muslims of Bengal. Though I wasn't sure how it would turn out, I wanted to give it a try and it was finger lickingly good. You couldn't taste the betel leaves at all, but the flavour was so unusual it left you gasping for more. 

500 gms chicken

Juice of 1 lemon

Salt to taste

1/3 cup onion chopped fine

1/4 cup capsicum chopped five

1 tbsp ginger garlic paste

1 tsp red chilli powder

2 tbsp oil

1 tbsp ghee

Method:

Marinate the chicken with lime juice and salt one hour. 

Heat the oil and ghee. Add chopped onions and sauté till they turn transparent. 

Add chopped capsicum, ginger garlic paste, and red chilli powder. Sauté for 2-3 minutes. 

Add the chicken, stir well, lower the flame, cover and let it cook for 30 minutes, stirring occasionally so sll sides get evenly browned. 

Meanwhile, make a paste of the betel leaves (add a tablespoon of curds if required), and mix with curds and 1 tsp salt, and keep aside. 

Add curds- betel leaves paste to the chicken. Mix well and cook for 2-3 minutes till the gravy is thickened. 

Serve hot with rotis.