Ingredients:

• 2 tbsp – refined oil
• 1 kg – Chicken
• 250 g – yogurt
• 3 – large red tomatoes, finely sliced
• 4-5 – onions, finely sliced
• 2 tbsp – ginger-garlic paste
• 6-7 – large Green chillies
• 1.5 tsp – fennel
• 1.5 tsp – mustard
• 1.5 tsp – Jeera
• 1.5 tsp – Kalonji
• Juice of one large Lemon
• Red Chilli Powder, Salt and Turmeric powder to your taste

Method:

1. Take oil in a heavy saucepan and heat, then add sliced onions to it and fry till light golden in colour.
2. Add sliced tomatoes and cook till they become soft and melt.
3. Then add chicken pieces, yogurt, ginger-garlic paste, salt, red chilli powder, haldi and cover till the chicken is half done.
4. Roast mustard, jeera, fennel, and kalonji together till fennel is light brown in colour.
5. Take 2 tsps of this mixture and keep aside. Grind the rest to a powder.
6. Then add haldi to the powder and make it into a thick paste with lemon juice. Stuff this paste into the green chillies and keep aside.
7. Add the remaining paste to the chicken, sprinkle the roasted mixture over the chicken and cook till it is done.
8. After 5 minutes add the stuffed chillies to the chicken and cook on very low heat for 5-10 minutes.

Recipe courtesy of Arshi