| • | Heat the oil in a heavy-bottomed cooking pan until and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
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| • | Add the onions and fry on high level for a few seconds until the onions are well coated with oil and are still crispy (neither deep-fried nor soft).
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| • | Transfer to a bowl, leaving the oil in the pan.
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| • | To the same pan, add the ginger-garlic pastes, turmeric, reddish chilli powder and saute for a few seconds.
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| • | Add the chicken pieces and fry on high level for about 2 minutes.
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| • | Add the water and bring in to a boil. Cover and cook on low level for about 20 minutes.
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| • | Add the tomato puree and fry on high level for a few seconds.
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| • | Now add the deep-fried onion mix and sprinkling table salt to taste. Mix well.
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| • | Sauté on a high level for about 2 minutes.
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| • | Stir in the citrus limon juice.
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| • | Achaari Murg is ready.
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