Chicken acharwali

Ingredients
500 grams chicken cut into five pieces,
2 dry red chillies,
1 tablespoon ginger garlic paste,
1 big onion,
½ cup tomato puree,
½ tablespoon lemon juice,
1 teaspoon red chilly powder,
½ teaspoon mustard seeds,
½ teaspoon fennel seeds,
½ teaspoon onion seeds,
¼ teaspoon fenugreek seeds,
¼ teaspoon cumin seeds,
¼ teaspoon turmeric,
1 tablespoon mustard oil,
salt to taste.

Preparation time
25 minutes

Serves
2
HOW TO PREPARE
Cut the onion into cubes and keep it aside. Now take a frying pan and pour the oil. Bring to heat, when the oil is very hot add the mustard seeds and red chillies and let it crackle. Then add the cumin seeds, onion seeds, fennel seeds, fenugreek seeds and sauté vigorously for a minute. Then put in the onions and sauté till they become crunchy (not soft not fried). Remove the ingredients and put it in a bowl but leave the oil in the pan itself. Now after the oil is hot enough add the ginger garlic paste, turmeric, red chilly powder and sauté till the raw smell of the masala leaves. Put in the chicken pieces and cook on high flame till the chicken becomes white or for about two minutes. Pour in ¼ cup water and bring it to boil. Cover, simmer and cook for 20 minutes or till the water evaporates and the oil begins to leave the side s of the pan. Next put in the tomato puree and sauté on a high flame briefly. Now add the onion fry mix and sprinkle salt. Cook for another two minutes and remove from flame. Mix the lemon juice and garnish with coriander leaves and serve hot.