Achaari Murg

• 1 kilogram chicken pieces
• 1 teaspoon fenugreek seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon seeds Onion
• 2 chilies Red dry
• 2 onions Large, sliced
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 1 cup tomato puree
• 1 juice lemon
• 1/2 cup water
• salt to taste
• 3 tablespoons mustard oil

1. Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
2. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
3. Transfer to a bowl, leaving the oil in the pan.
4. To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and saute for a few seconds.
5. Add the chicken pieces and fry on high level for about 2 minutes.
6. Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
7. Add the tomato puree and fry on high level for a few seconds.
8. Now add the fried onion mix and sprinkle salt to taste. Mix well.
9. Saute on a high level for about 2 minutes.
10. Stir in the lemon juice.

kilogram chicken, fenugreek seeds, mustard seeds, fennel seeds, cumin seeds, red chili powder, turmeric powder, onion, red dry, onions, garlic, ginger paste, tomato puree, lemon, water, salt, mustard oil

Taken from www.yummly.com/recipe/Achaari-Murg-1643832 (may not work)