Ingredients

• 500 gm. chicken pieces, skin removed

• 4 tsp. lemon juice

• 4 tbsp. thick yoghurt

• 1 tsp. ground/grated garlic

• 1 tsp. ground ginger

• 1 tsp. kalonji/kalaunji/nigella seeds (Nigella sativa)

• 1/4 tsp. chilli powder (to taste)

• 1/4 tsp. hing or asafoetida powder

• 1/4 tsp. turmeric powder

• 1/4 cup vinegar

• 1 tbsp. gram flour or besan

• 4 tsp. mustard oil. You can use another cooking oil of choice

• 3 tsp. Aachar (pickle) masala paste or a mix bought from Indian shop

• Salt to taste

Instructions

1. Put all ingredients in a bowl with the chicken and mix well.

2. Marinade in a fridge overnight or for 3-4 hours minimum.

3. Place in a slow-cooker and let it cook until meat is almost falling off the bones.

4. You can cook it in a pan on low heat or in an oven, slowly, at180?C or 360? F, until chicken is cooked through.

5. Serve hot, garnished with thinly sliced onions and/or coriander leaves with freshly made Tandoori Roti 2 or Nan or Chapatties or Boiled Rice.

Notes

• Kalonji can be spelled as Kalowunji on some packets.

• This dish is oven cooked/grilled and thus has very little oil.

• If you do not have an oven, it can be cooked in a wok or deep pan. Stir fry chicken in 1 tbsp. of hot oil until nicely browned. Lower heat, cover and cook until tender.

• No additional water is required if you cook it on medium-low heat.

• A few tips for cooking with yoghurt :

• Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.

• Make sure that the yoghurt is at room temperature. If chilled yoghurt straight from the fridge is added to a hot dish, it may curdle.

• Or, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.

• Substitute sour cream for yoghurt, using only half the amount.