Ingredients:

• 1 kg – chicken, cut into small pieces
• 4 tbsp – Jeera (cumin seeds )
• 2 tbsp – black pepper
• 2 tbsp – crushed Red Chilli powder
• 4 – medium sized onions, finely chopped
• 2 – Lemons
• To taste – salt
• 2 tbsp – oil
• To make a coarse paste :
• 1/3 cup – Ginger
• 1/3 cup – Garlic
• 1/3 cup – Green chillies

Method:

1. Roast cumin seeds and black pepper in a pan on an open flame.
2. Grind coarsely.
3. Add red chilli powder to make the dry spice powder.
4. Set half of the mixture aside.
5. Marinate the chicken pieces in one half of the dry powder and half of the coarse paste made with ginger, garlic, green chilli, for 2-3 hours.
6. Heat the oil. Add chopped onions and fry till, light golden brown.
7. Add the marinated chicken and saute on medium high heat.
8. Add salt to taste.
9. Stir continuously till the chicken becomes tender.
10. Add the remainder of the dry and wet mixture.
11. Reduce heat and cover container.
12. Add some water, if gravy base is desired.
13. Continue heating, stirring occasionally, till chicken is fully cooked.
14. Squeeze in the lime juice and sprinkle with fresh green coriander.

Recipe courtesy of Moulin