Grind red chillies, fenugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely.
Slit the Bhavnagri chillies, keeping the stems intact, and add to the chicken and mix.
Set this aside in a refrigerator to marinate for 1 hour.
Heat oil in a deep non-stick pan. Cut onions into small cubes and add.
Sauté lightly. Add ginger-garlic paste and sauté till lightly browned.
Add red chilli powder and coriander powder and sauté for ½ minute.
Add the remaining ground spices and stir. Add marinated chicken along with the marinade and stir well.
Add 1 cup water and mix well. When it comes to a boil, cover and cook on low heat for 15 minutes or till the chicken is completely done.
Let it stand for 10 minutes and then serve.
enugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely.