Make a paste of onions, ginger, garlic, coriander leaves and green chilies together in a mixer Grinder. The mouthwatering smell will come from the paste.

Take a big bowl and mix Sour card, the paste, cumin powder, coriander powder, ‘Mirchi’ powder and garam masala powder. Add some salt and mix it well.

Then marinate the chicken in this batter. Add one tablespoon of mustard oil in this marinate and mix everything well.

Keep the marinated chicken at least 2 hours. It tasted even better if it is rested 4-5 hours. You can keep it in the refrigerator.

Take a kadhai or a nonstick pan, pour in some mustard oil.

Add a little water to the bowl where you marinated the chicken and carefully mix the residual marination with the water and add the water to the chicken.

Use your spatula one or two times to mix it well. Add a lid to the kadhai or pan, and then set the oven to a medium-low flame and forget all about the cooking

You can come to watch the cooking if you feel so.

After 15-20 minutes the chicken will be well cooked. You can see it then, and use your spatula if you want to cook it a bit on low fire.

Taste it and add a little more salt if needed.

If you want to add some sugar now is the time.

Before taking it off the oven, add one tablespoon of butter in it and mix it.

It will bring a nice shining to the recipe. Now the Dhaniya Chicken is ready to serve.