1/4 kg chicken
1 cup chopped onion
1/2 tea spn ginger paste
1/2 tea spn garlic paste
1/2 tea spn mustard seeds
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
1 tea spn vinegar (I used distilled vinegar)
1 tea spn chili powder or 4-5 red chilies (increase the amount of chilies if required)
3-4 strands coriander leaves
Grind together ginger, garlic, mustard seeds, red chilies, fenugreek seeds, coriander seeds, cumin seeds to a smooth paste. Apply this paste and salt to the chicken.
Heat oil and fry onions on a low heat till the onions turn dark brown and crispy(It may help to deep fry the onions in oil to speed up the process). Take them out on a clean kitchen towel to remove all the extra oil. Grind to a paste along with vinegar. This is the dark paste that gives the color to the dish, I removed the onions a tad bit early, so they were not crisp and the color of the dish remained light. Add this to the chicken(Add a little water if gravy is too thick). Leave it aside for 30mins.
Heat a little oil in thick bottomed pan. Add the marinated chicken with all the marinade. Cook till chicken is tender and gravy is thickened.
Garnish with coriander leaves.