For marination half of the curd, lemon juice, salt,1 teaspoon turmeric powder and kashmiri red chilli powder each, 1 teaspoon mustard oil, green chilli and chicken pieces mix properly in a bowl and keep in refrigerator for minimum 2 hours.

Marinated chicken put into a pressure cooker and boil. After one whistle switch off the flame.

Heat a pan with residuàl mustard oil and add cumin seed. Add chopped onion and saute till it become soft. Add chopped garlic and tomato and saute for a while. Add ginger paste,residual turmeric powder and chilli powder and saute till raw aroma disappear. Add boiled chicken and fry on low flame till it become soft.

Add garam masala switch of the flame and cover it for few mint. Chicken rangila is ready to be served.