Marinate the chicken with chilli powder, turmeric powder, ginger and garlic pastes. Leave for 15-20 minutes.
Roast the cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, sesame seeds, coconut, cloves, green cardamom, black pepper and cinnamon.
In a mixer, add fried onions and all the roasted spices. Make a smooth paste with some water.
In a pan heat oil, add ginger paste, garlic paste, asafoetida, dry red chillies, turmeric powder and tomato. Then add the ground paste.
Saute for some time and add chicken.
Saute for another 2 minutes, then add water and cook on a slow flame till chicken is cooked.
Add lemon juice and finish with coriander leaves.
For the bhakri:
Mix the three flours, salt and knead dough with water.
Roll and bake on the flat tawa.
Finish with butter.
For the koshambir:
Julienne onion, tomato, cucumber.
Squeeze lemon juice and season.
Add coriander leaves and green chillies.
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Key Ingredients: chicken, red chilli, turmeric, ginger, garlic, cumin seeds, coriander seeds, fenugreek seeds, sesame seeds, poppy seeds, desiccated coconut, cloves, green cardamom, black pepper, cinnamon, onion, asafoetida, tomato, lemon juice, coriander leaves, pearl mi