Cut each chicken piece into thirds lengthwise, and then crosswise
into 3/4- to 1-inch segments.
Put in a bowl and add the black pepper, turmeric, cayenne, cumin,
ajwain, salt, garlic, and 1 tablespoon of the oil.
Mix well and set aside for 15 to 30 minutes or longer, covering and
refrigerating if necessary.
Heat the remaining 2 tablespoons oil in a wok or large non-stick
frying pan over very high heat.
When very hot, put in the chicken.
Stir-fry until chicken pieces are lightly browned or turn opaque on
the outside.
Put in a baking dish and cover loosely with lightly oiled wax paper.
The wax paper should be inside the dish and directly on the chicken
pieces. [Why wax paper and not foil?]
Bake for 8 to 10 minutes, or until the chicken pieces are just cooked
through.
If not eating immediately, remove the chicken pieces from the baking
dish to prevent them from drying out.
Serves 3-4 as main. [Not 4 big eaters.]
Author's note:
Can be pierced with toothpicks and nibbled on with drinks, added to
salads, or eaten at picnics.
