Heat oil in a pan over medium heat

Roast dry red chillies, black mustard seeds, fenugreek seeds, cumin seeds, fennel seeds and kalonji until aromat

Add the onions and saute them until light brown.

Add the ginger garlic paste and stir well. Saute until raw aroma disappears

Add the red chilli powder, turmeric powder and saute for few seconds. Add little water and mix well

Add the tomato puree and cook for a minute

Add the chicken pieces, stir well, and cook for 5 minutes.

Add 1/4 cup water. Cover and cook for 15 minutes or until chicken is cooked

Add spoonful of gravy to yogurt and whisk well. Add yogurt to curry and mix well. Cook for 3-4 minutes. Switch off

Add the lemon juice and salt. Stir to mix well.

Garnish with coriander leaves. Serve Achari Murgh with pulao, naan or roti.