| • | Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
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| • | Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
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| • | Transfer to a bowl, leaving the oil in the pan.
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| • | To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.
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| • | Add the chicken pieces and fry on high level for about 2 minutes.
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| • | Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
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| • | Add the tomato puree and fry on high level for a few seconds.
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| • | Now add the fried onion mix and sprinkle salt to taste. Mix well.
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| • | Sauté on a high level for about 2 minutes.
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| • | Stir in the lemon juice.
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| • | Achaari Murg is ready. |
