• 1/4 kg chicken
• 1 cup chopped onion
• 1/2 tea spn ginger paste
• 1/2 tea spn garlic paste
• 1/2 tea spn mustard seeds
• 1/2 tea spn coriander seeds
• 1/2 tea spn cumin seeds
• 1/4 tea spn fenugreek seeds
• 1 tea spn vinegar
• 1 tea spn chili powder or 4-5 red chilies
• 3-4 strands coriander leaves
• Oil – required
• Salt as per taste

Preparation

Grind together ginger, garlic, mustard seeds, red chilies, fenugreek seeds, coriander seeds, cumin seeds to a smooth paste. Marinate the chicken with this paste.

Heat oil and fry onions on a low heat till the onions turn dark brown and crispy (It may help to deep fry the onions in oil to speed up the process). Take them out on a tissue paper to remove the extra oil. Grind to a paste along with vinegar. This is the dark paste that gives the color to the dish. Add this to the chicken. Leave it aside for 30mins.

Heat a little oil in thick bottomed pan. Add the marinated chicken with all the marinade. Cook till chicken is tender and gravy is thickened. Garnish with coriander leaves. Serve hot with rice.