By Risha Ganguly
Marinate the chicken with mustard oil, ginger-garlic paste, salt and turmeric powder.
In a wok, heat up mustard oil and add red chillies and 1 tsp sugar. Add onion ginger garlic paste and cook till colour changes.
Add powder red chilli, chicken masala, jeera and dhaniya. Add kashmiri red chilli and cook for 10 minutes.
Add the marinated chicken and cook on low flame till oil separates.
Add 1 cup hot water to the gravy Cover the lid and cook on medium flame for 15 minutes. Garnish with coriander leaves.