Marinate the chicken pieces with turmeric powder. Leave aside for 10 minutes.
In a pan, pour 2 cups of water and bring to boil.
Add the chicken pieces and cook until the water evaporates.
In another pan, heat oil until it emanates smoke.
Add the ginger pieces and simmer for 10 minutes.
Add the chicken pieces and fry golden brown.
Remove the chicken pieces and let them cool.
Add lemon juice, the paste, fenugreek seed powder, salt, chilli powder and mix well.
Store in sterilised jar.
Pour the remaining oil on the chicken pieces .
Store in cool place.
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.