In her words:
Marinate small pieces (say half a kg) of bone-in chicken in a drizzle of mustard oil, a spoon of salt, half a spoon of turmeric and a little yogurt. Sauté a spoon of paanch phoran (mix of 5 seeds), two dried red chillies, a spoon each of ginger and garlic paste, a chopped green chilli, a small tomato and a chopped red onion in mustard oil. Add the marinated chicken pieces. Add a small spoon of jeera powder, 2/3 spoon of dhania powder and a little garam masala powder. Keep stirring to avoid burning. Add one tablespoon of ground poppy seed (paste), a spoon of kasundi and a pinch of sugar. Keep it on flame till all masalas are dried and chicken is tender. In the end, add a little raw mustard oil. Serve hot with ginger and chilli garnish!
