Ingredients:

• Chicken – 800 g
• Sugar – 1 tbsp
• Lemon juice – 3 tbsp
• Onion seeds (kalonji) – 1 tbsp
• Cumin seeds – 1 tbsp
• Mustard Seeds – 1 tsp
• Fennel seeds (saunf) – 1 tbsp
• Onions sliced – 1 cup
• Ginger and Garlic paste – 1 tbsp each
• Tomato puree – 1/2 cup
• Red Chilli – 2 tbsp
• coriander powder – 2 tbsp
• Turmeric powder – 1 tsp
• Yoghurt – 2 tbsp
• malt Vinegar – 2 tbsp
• coriander leaves, chopped – 1/2 cup
• oil – 1tbsp
• salt to taste

Method:

1. Clean and cut chicken into small pieces. Toss it in sugar, lime juice and salt and leave to marinate for at least half an hour.
2. Slightly roast kalonji, cumin seeds, mustard seeds, saunf and then grind to a fine paste
3. Heat oil, add sliced onions and cook till golden brown. Add ginger and garlic paste and stir for a minute.
4. Add tomato puree, red chilli powder, coriander powder, turmeric powder, and cook till oil separates.
5. Add marinated chicken and cook till the chicken is almost cooked.
6. Add yoghurt, vinegar, ground masala, chopped coriander leaves and salt. Mix well and add water if necessary.
7. Lower the heat and simmer till chicken is done. Serve hot.

Recipe courtesy of Beenish Fahad Hussain