Preparation:
Grind the cumin, mustard, chiles 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. |
