Wash the chicken and marinate with the salt, chilli powder, turmeric powder and spice powder for about 10 minutes.
In the meantime, heat oil in a pan and saute the onions golden brown.
Toss in the marinated chicken pieces and mix well.
Close the pan with a lid and cook on low heat for about 15 minutes until the chicken is cooked.
Add a tsp of ghee or butter and fry until all the gravy dries up and the chicken is dry.
Serve with bread or pepper water and rice.
Recipe Courtesy: Anglo-Indian Recipes
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.