1 kg joints
2 tsp cummin seeds
2 tsp mustard seeds
12 kashmiri chillies
1 head garlic
1/2 tsp turmeric
1 onion, sliced
salt and vinegar to taste
Grind the cummin, mustard, chillies and garlic. Add the turmeric and enouch
vinegar to form a paste.
Rub the paste all over the chicken pieces and marinade for as long as
possible. Fry the onion until brown then add the chicken and brown.
Add a small amount of water (enough to stop the chicken drying out) and
simmer until chicken is tender.
Add salt and vinegar to taste and cook for a few minutes more.