Black pepper chicken

Heat oil over medium heat in a large pan or pot.

Add thinly sliced onions while the oil is just warm, so they colour gradually.

Fry on medium-high at first; once they start to colour drop to medium-low and stir constantly until evenly browned.

Add ginger and garlic paste and stir for a minute.

Add the chicken pieces and stir on medium-high heat.

Add ground coriander, Kashmiri chilli powder, salt and the optional sugar.

Fry until the juices the chicken releases have dried up.

Whisk room-temperature yogurt smooth. Turn off the heat and add it a tablespoon at a time, mixing well after each, to prevent curdling.

Return to medium heat and stir until bubbles appear.

Cover and simmer on very low heat for 20 minutes, stirring now and then; add a little hot water only if too dry.

Add green bell peppers, stir, and cook 2 more minutes.

Taste; add a teaspoon of ghee (optional, or butter).

Add coarsely crushed black pepper to taste, then cook no further.

Turn off the heat, sprinkle a few drops of lemon juice and chopped parsley. The capsicum should keep some bite and its colour.