Marinate 1000 g chicken with 10 g salt, 20 g chili powder, 15 g coriander powder, 5 g fennel powder, 50 g ginger-garlic paste, 20 g lemon juice, and 5 g turmeric powder.
2
Heat 80 g coconut oil in a pan and add 3 g mustard seeds and 5 g fennel seeds.
3
Once mustard seeds splutter, add 10 g curry leaves and 20 g chili peppers.
