This North Indian chicken curry is made with pickling spices which render it tangy, spicy, and oh-so-flavourful. Here's how to make it at home.
3.
800 gm bone-in chicken 4 tbsp mustard oil 1 tsp methi seeds, mustard seeds, cumin seeds, fennel seeds, and salt ½ tsp kalonji and turmeric powder 4 dried whole red chilies 2 tbsp ginger-garlic paste 2 small onions, finely sliced 1½ tbsp tomato puree 2 tsp red chilli powder 150 ml water ½ cup of yoghurt 2 tbsp lemon juice and fresh coriander
4.
In a pan heat the mustard oil and add the methi seeds, mustard seeds, cumin seeds, fennel seeds, and kalonji. Sauté for a couple of minutes.
5.
Add the dry red chillies and the sliced onions and fry until softened.
6.
Add the ginger-garlic paste. Mix well and stir in the tomato puree, turmeric powder, and chilli powder. Cook for a couple of minutes till the oil separates.
7.
Add the chicken pieces cooking on medium heat for 5-7 minutes.
8.
Add the water and bring the curry to a boil, then simmer covered on low heat cooking for 30 minutes, or until the chicken is cooked.
9.
At the final stage, add the yoghurt stirring on low heat for 5-7 minutes.
10.
Season with salt and lemon juice too. Garnish with the coriander leaves and serve warm.