Chicken is stirred in with lemon juice and Indian spices, and with sugarcane juice afterwards to balance out the flavour.
1/2 cup mustard oil
2 tsp cumin seeds
20 dried red chillies
8-10 chopped red onions
1/2 cup chopped garlic
1 1/2 tsp turmeric powder
2 heaped tsp coriander powder
3-4 tsp salt
3 kgs chicken
1 cup lemon juice
3-4 Tbsp sugarcane juice
1 big bunch coriander leaves
Heat a handi with half a cup of mustard oil and heat till smoking hot.
Fry cumin seeds, dried red chillies, chopped red onions in the mustard oil.
Add the chopped garlic, haldi, coriander powder and salt to taste. Stir gently on a medium flame till softened and all the spices and aromatics are well amalgamated. Once the oil surfaces, add the chicken and fry on a medium heat till fully coated with the masala base.
Add 1 cup of lemon juice and mix well. Finally add the sugarcane juice.
Cover and simmer the chicken for 45 minutes to an hour or until it is nice and tender and coming of the bone.
Add a big bunch of chopped coriander leaves. Stir through and serve the tangy yellowy chicken hot with rotis.