Pickled Chicken

Chicken 750 gm
Turmeric powder 1/4 tsp
Onion (sliced) 1 cup
Mustard seeds 1 tsp
Cloves 5
Fenugreek seeds 1 tsp
Crushed fennel seeds 1 tbsp
Red chili powder 1 tbsp
Crushed cumin seeds 1 tsp
Onion seeds 1 tsp
Ginger (chopped) 1 tbsp
Garlic (chopped) 2 tbsp
Yogurt 1 cup
Mustard oil 1/2 cup
Salt to taste
For Green Chilies
Green chilies 8-10 large
Crushed red chili 1 tsp
Crushed coriander 1 tsp
Crushed cumin 1 tsp
salt to taste
Mango powder or lemon powder (to taste)

METHOD:

Blend onion to make smooth paste.

Beat yogurt and add 2 cups of water in it.

Heat oil in a sauce pan, and then add ginger garlic onion paste, cloves, mustard seeds, cumin seeds, black nigella, fenugreek seeds and fennel. Cook for 8-10 mins until all the water on onion would have been dried.

Now add red chili, salt and turmeric powder and cook for 2-3 mins more.

Add chicken pieces and yogurt to the spices and simmer for 15 mins.

Mean while prepare stuffed green chilies for that you need to cut each chili from center so that they should remain attach from the top end.