Put the chopped onions and 1 green chilli in a bowl with the malt vinegar and set aside.
Make insertions/slits on the chicken legs.
Dry roast the spices in a pan.
Put the spices in a mortar and pestle and grind into a nice powder.
Dry roast the aromatics- ginger, garlic and green chillies.
Mix this in with the powder and grind into a nice paste.
Add some mint leaves, jaggery and juice of 1/2 a lime to this spice paste.
Pour a few teaspoons of ghee onto the chicken and rub in the marinade. Put into the fridge for
2 hours or so. Then bring the chicken to room temperature and season well.
Heat a tava with some oil and sear the chicken on a high flame till nicely colored, turn down
the heat and fry gently, deglazing with a little water to prevent the masala from burning, until
it's a nice golden brown colour.
Baste with ghee/butter and lime juice and cook till the chicken is tender and cooked perfectly.
Scatter over some fresh coriander and serve with the sirca pyaaz, green chillies and lime wedges.
Key Ingredients: onion, green chillies, chicken, clarified butter, lemon juice, turmeric, malt vinegar, cloves, black pepper, cinnamon, cumin seeds, coriander seeds, ginger, garlic, mint leaves, turmeric powder, jaggery, lemon juice clarified butter