Heat mustard oil in a large pan until it reaches itssmoking point.
Reduce the heat and add fenugreek seeds, fennel seeds,nigella seeds, cumin seeds, and dry red chilies. Sauté for a minute until thespices release their aroma.
Add the chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook for another 2minutes.
Add the chicken pieces to the pan and cook on high heatfor 5-7 minutes, until the chicken is no longer pink.
Mix in the tomato puree, turmeric powder, red chilipowder, and salt. Cook until the oil begins to separate from the masala.
Lower the heat and add the beaten yogurt and acharmasala. Mix well and cook covered on low heat for 20-25 minutes, or until thechicken is tender and the gravy has thickened.
Garnish with fresh coriander leaves before serving.
