8 medium sized pieces (about 800 grams) of chicken
½ teaspoon(s) each of fenugreek seeds(methi), cumin seeds and turmeric powder
4 whole dry red chillies
2 tablespoon(s) each of ginger and garlic pastes
1 teaspoon(s)each of mustard, fennel(saunf) and onion seeds(kalonji)
2 teaspoon(s) red chilli powder
2 large onion(s) cut into cubes
1 cup(s) tomato puree
1 tablespoon(s) lemon juice
½ cup(s) water
2 tablespoon(s) mustard oil / cooking oil
salt to taste
finely chopped coriander leaves for garnishing

Method
Heat the oil in a heavy-bottomed pan till hot add the mustard, fennel, fenugreek, cumin, onion seeds, whole dry red chillies and fry for a few seconds. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft). Transfer to a bowl, leaving the oil in the pan.
To the same pan, add the ginger-garlic pastes, turmeric, red chilli powder and saute for a few seconds. Add the chicken pieces and fry on high level for about 2 minute(s) or till the chicken is a little white in color.
Add the water and bring to a boil. Cover and cook on low level for about 20 minutes or till the water evaporates, oil separates from the sides of the pan and the chicken is well cooked.
Add the tomato puree and fry on high level for a few seconds. Now add the fried onion mix and sprinkle salt to taste. Mix well. Saute on high level for about 2 minutes. Stir in the lemon juice.
Garnish with finely chopped coriander leaves.