Ingredients:

1 Medium size chicken – (1½ kg., with or without skin)

4 large onions

Few curry leaves

A bunch of coriander leaves

Juice of 1 lime

2 tbsp. ginger & garlic paste (freshly ground in white vinegar)

1 tbsp. jeera powder

1 tbsp. coriander powder

½ tsp. methi seeds (fenugreek)

1 tbsp. whole jeera

1 tsp. kashmiri chilly powder

1 tsp. black pepper powder

½ tsp. turmeric powder

A pinch of hing (asafoetida)

2 tbsp. refined cooking oil

1 tbsp. ghee

2-3 cups water

Salt to taste

3 tbsp. yoghurt

1 tsp. green chilly sauce

Preparation:

Clean, wash & cut the chicken into medium pieces. Add the lemon juice mix well and keep it aside for 10 mts. Then marinate the chicken with yoghurt and 1 tbsp ginger-garlic paste, set aside for 10-15 mts.  In a medium size kadai / deep vessel, heat oil & ghee. Add jeera, turmeric and ½ pepper powder, hing powder and fry for 2 minutes. Add the sliced onions and stir-fry till brown, add the curry leaves, then the remaining ginger garlic paste and fry till you get an aroma. Then add the chicken, water and mix well. Close the lid for boiling. Now in a small bowl mix the jeera, coriander, chilly, & pepper (powders) with some water and mix into a smooth paste. Add this paste to the chicken. Now add the methi seeds, green chilly sauce & salt as per taste. Cook covered till the chicken is soft. You may pour little water over the lid for steam purpose. When the oil appears on the surface of the kadai, the chicken is done and ready to serve. Garnish with freshly chopped coriander leaves. 

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