Ingredients
1 kg joints
2 tsp cumin seeds
2 tsp mustard seeds
12 Kashmiri chilies
1 head garlic
1/2 tsp turmeric
1 onion, sliced
salt and vinegar to taste
Method
Grind the cumin, mustard, chilies and garlic. Add the turmeric
and enough vinegar to form a paste. Rub the paste all over the chicken
pieces and marinade for as long as possible. Fry the onion until brown
then add the chicken and brown. Add a small amount of water (enough to
stop the chicken drying out) and simmer until chicken is tender. Add salt
and vinegar to taste and cook for a few minutes more. Note :- This is equally
good when lime juice is used in the spice mixture instead of vinegar.