1 kg chicken – cut into 8 pieces
1 tbsp sarson ka tel
1 1/2 tsp sarson (mustard seeds)
1 1/2 tsp saunf (fennel seeds)
3-4 sabut lal mirch (whole red chillies)
1 1/2 cup onions-sliced thickly
1/2 cup tomato puree
1 tbsp salt or to taste
1 tsp chilli powder
1 tsp turmeric
Heat the oil and add the sarson, kalonji, saunf and lal mirch. Sauté over high heat and add the onions. Cook till a little soft. Remove onions from pan and keep aside.
Add the chicken to the same pan and sauté over high heat till opaque.
Lower the heat and cook till tender. Add tomato puree and cook for 2-3 minutes.
Mix in the onions, salt, chilli powder and turmeric and simmer for about 5 minutes.