1) In a pan slightly roast fenugreek, corriander and fennel seeds, then grind coarsely not powder it) add splitted mustard seeds and mix all well 2) Deseed the chilli peppers or green chillies and keep aside 3) In a bowl put half achaar masala, little salt and add lemon juice then mix well 4) Fill slitted green chillies with the masala and keep aside 5) The rest of achaar masala put in another bowl, add red chili powder, turmeric powder, and salt and mix well, i added one tablespoon of ready achaar masala too 6) In a wok put oil keep on flame and add onions and braise do not let it brown 7) Add the achaar masala mixture 8} Add the chicken and fry until done 9) Add ginger and garlic, braise it 10) Add yogurt and stir well 11) Add salt as required, and add stuffed green chilies on top of the chicken and cook till chicken is done or don’t put chilli peppers till chicken almost done then simmer 12) Cook till the chicken is done 13) Remove from flame garnish with chopped corriander leaves
