In a large bowl mix together all of the ingredients for the marinade.
Add the chicken and leave to marinate for 30 minutes.
Heat the oil in a pan, add the black pepper and chopped ginger and stir.
Add the onions and cook until they caramelise to a golden brown colour.
Add the chicken with the marinade and cook for 7-10 minutes or until the moisture dries up.
Add in the water and simmer until the chicken is cooked through.
Sprinkle over the finely sliced ginger, chopped coriander leaves and pepper, mix well and garnish with mustard cress.
Serve hot with Indian breads.
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