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Roast Cumin seeds and black pepper in a pan on open fire. Grind coarsely.
Add red chilly powder, this makes the dry spice powder. Set aside half of the mixture.
Marinate the chicken pieces in one half of the dry powder and half of the coarse paste (Ginger, Garlic, Green chilly) for 2 - 3 hours.
Heat the oil. Add chopped onions and fry till light golden brown. Add the marinated chicken and saute on medium high heat. Add salt to taste. Stir continously till the chicken becomes tender.
Add the remainder of the dry and wet mixtures. Reduce heat and cover container. Add some water if gravy base is desired. Continue heating, stirring occasionally till chicken is fully cooked.
Squeeze in the lime juice and sprinkle with fresh green coriander. |
