PREPARATION

1. In a bowl, add 70 grams wheat flour, 180 milliliters water and mix it well. Keep aside.

2. Heat 80 milliliters oil in a skillet, add 1 teaspoon cumin, 2 teaspoons green chili, 2 teaspoons ginger garlic paste and stir for 2 - 3 minutes.

3. Then, add 140 grams onions and fry till translucent or until it turns golden brown in color.

4. Now, add 700 grams chicken and mix it well.

5. Cook for 7 - 10 minutes on medium heat.

6. Add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon ginger powder and mix it well.

7. Add 135 grams yogurt and mix it well.

8. Then, add 420 milliliters water and mix it well.

9. Bring it to a boil.

10. Cover it with lid and cook for about 30 - 35 minutes on medium heat.

11. Open the lid and give it a nice stir.

12. Now, add the prepared wheat flour mixture and mix it well.

13. Cook for 5 - 7 minutes on medium heat.

14. Add 1 teaspoon fennel powder, 1 teaspoon lemon juice and mix it well.

15. Cook for another 3 - 5 minutes on medium heat.

16. Garnish with ginger and coriander.

17. Serve hot with roti or rice.