For the Chicken Marinade: In a large mixing bowl- Add in the aforesaid all the ingredients together mix everything well until nicely combined and well blended- Add in the washed & dried chicken pieces to it- (If the Chicken pieces are big enough then, put some gashes to it for the nice incorporation of the marinade into the same)- Cover & Set Aside for at least 3-4 hrs time- I prefer overnight as that’s always the best for any kind of chicken/mutton Preppings

Next: Heat up a Pan/Wok/Kadhai over the medium-high flame- Add in the admixture of the cooking oil & ghee- Throw into it the Tempering Spices, let them splutter & turn fragrant-
In goes the chopped onions, sauté with some salt to hasten the very process of frying it until translucent or pinkish in colour- Then goes the 3G Paste to it & sauté until the raw smell goes off completely & the oil surfaces upto the pan nicely

Now, is the good time to add in the marinated chicken pieces only to be nicely fried/sautéed along with this mixture until again, the oil surfaces upto the pan well enough- Add in the remaining marinade into it now & mix everything well together until nicely combined and well blended & finely incorporated

Cover & Cook for another 20 mins time, on the low-medium heat- stirring occasionally in between & having a close check on it to prevent sticking at the bottom of the pan- Add in some splashes of hot water to it (if required at all) or else, let it slow cook in its own released juices organically while covering & cooking on the slow flame

Once done: Check on the seasonings, adjust- if required- Uncover & Add in some Gondhoraj Lime Slices into it along with some more freshly squeezed juices of it- Mix everything well together again, finally- Heat goes off at this point else, it’d turn & taste bitter post adding in the lime slices & juices now

Also, tear roughly some Gondhoraj Lime Leaves to add into the dish now for an enhanced & elevated tastes & flavours of the same- Mix well once more, cover it back now & let it rest in its standing position for another 10-15 mins time on the hot oven itself before serving it piping hot with equally hot steamed rice or phulkas/rotis/chapatis, etc.

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It’s absolutely ready to be served piping hot now- Time to transfer it to a separate plate/bowl/platters- Garnish it your way & simply RELISH THE DELISH

ENJOY….