Skin the chicken and make medium size pieces. Add ginger and garlic paste, turmeric, 1 tsp salt, lemon juice. Mix this and marinate for 3 hours.
Take chilli powder, coriander powder, jeera powder, garam masala powder.
Put all the powders in a frying pan and fry it until brown in low flame.
Put marinated chicken on the stove.
The chicken will give out water.
Once the water dries, add fried masala powder and mix.
Garnish with coriander leaf and onions, curry leaves.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.