Achaari Murg

• 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.

• 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).

• Transfer to a bowl, leaving the oil in the pan.

• To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and saute for a few seconds.

• Add the chicken pieces and fry on high level for about 2 minutes.

• Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.

• Add the tomato puree and fry on high level for a few seconds.

• Now add the fried onion mix and sprinkle salt to taste. Mix well.

• Saute on a high level for about 2 minutes.

• Stir in the lemon juice.

• Achaari Murg is ready.