Recipe Cook Time
Make a paste with dry roasted coriander stems, ginger, garlic, cumin, coriander seeds and fennel seeds.
Heat mustard oil in a pan till smoking point.
To the oil add cardamom pods, bada elaichi, cinnamon, cloves and peppercorns.
Add the finely chopped onions along with a little sugar to the pan.
Fry the ingredients till it begins to caramelize.
Add the herb and spice paste to the pot and combine with the onions.
Add turmeric powder, red chilli powder an tikia.
Now add the tomatoes and fry with the rest of the ingredients.
Season with salt and add a little water.
Add the chicken pieces to the masala and let all the ingredients fry together.
Cover the pan for a few minutes and let the chicken cook in its own juices for 20-25 minutes until the meat is tender.
Add the juice of half a lime to the chicken to bring out all the flavours.
Top with a handful of chopped coriander leaves.
Serve the chicken with steamed basmati rice.