Cut chicken into small pieces, wash them and keep them aside.
In a pan, heat a little oil and add jeera. Let it fry for some time, then add the chicken pieces and jeera.
After you have added the chicken, quickly add the jeera powder and salt.
Add 1 glass of water, then after a few mins, and another glass of water.
Then let it cook on high flame and then gradually lower the flame as you think it needs to be done.
Meanwhile, cut onions, green chillies and coriander and fry all the ingredients together.
After the chicken is done, add the garnish on the chicken.
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.