Blend onion, garlic, green chillies and coriander with half the water.
Combine the flour, all spice, chilli powder, salt and soda.
Add the blended liquid and rest of the water and mix well to form a thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Fry till golden brown.
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.