1 kg skinless chicken (cut into pieces)
2 inches piece gingerroot (Adrak)
4 -5 green chilies (Hari Mirch, more or less may be used depending on taste preference)
2 teaspoons thymol seeds (Ajwain)
2 teaspoons cumin seeds (Sufaid Zeera)
2 tablespoons cinnamon (Pisi Dal Cheeni)
1 teaspoon garam masala powder
red chili powder (Pisi Lal Mirch, to taste)
salt (to taste)
2 tablespoons lemon juice
1 tablespoon cooking oil
Grind all of the ingredients and marinate chicken in them. Refrigerate for 2 to 3 hours.
In a pan of water cook marinated chicken until tender and until all of the water dries up.
Then add some oil in it and fry it (you may also deep fry the chicken in oil).
Serve hot with Nan, Raita, and Salad.