Wash the chicken thoroughly and pat it dry.
The hung curd needs to be measured and keep ready with the the spices.
Measure the peppercorns and roughly grind them. Pick the top corns which are not powdered completely and keep them aside for the tempering.
The hung curd, salt, powdered pepper, red chili powder needs to be added to the chicken and mixed with your hands, untill the chicken is covered properly with the marinade.
Add the olive oil to the marinade, mix some more. Let the chicken rest in the fridge for four to five hours.
Measure the butter and heat it in a thick bottomed pan or wok. Add the half grinded pepper corns we had kept aside to it, when hot.
Drop the chicken in the butter and start cooking on low heat.
After four to five minutes cover the chicken and let it be for ten to twelve minutes on low heat. Keep stirring at regular intervals.
Once the chicken has an even golden colour you can serve it hot. Enjoy!