Combine the sesame seeds, half tbsp. garlic, and a little water and blend to make a smooth paste. Keep aside.
Heat the mustard oil to smoking point.
Add the ginger, garlic, and onions, and sauté till the onions turn golden brown.
Add the chicken, turmeric powder, and cumin powder and cook over a medium flame till the chicken is just about, but not completely, cooked. If required, add just enough warm water to scrape off the masalas from the bottom of the pan.
In a separate pan, heat SPRIG Toasted Sesame Oil, and sauté the sesame garlic paste and green chillies for 3 to 5 minutes. Add half a cup of warm water and bring the curry to a boil.
Add the sautéed paste and black pepper to the chicken and cook for another 3 minutes or so till the chicken is tender.
Add lime juice, and stir well for a minute.
Adjust seasonings as per your preference.
Serve hot with Indian breads, pulao, or steaming hot rice.
