Lingkan Reang
Heat mustard oil in a heavy saucepan and add fenugreek, mustard, cumin, fennel, and nigella seeds, saute until they pop.
Add whole red chillies and sliced onions, fry until onions are light brown and softened (8-10 mins).
Stir in ginger/garlic paste, tomato puree, turmeric, and chilli powder, cook until oil separates.
Add chicken pieces, coating them in the gravy, cook for 5-7 mins.
Add water, bring to a boil, then simmer covered for 20 mins until chicken is cooked.
Stir in yoghurt, add salt and lemon juice, and garnish with coriander, serve hot with roomali roti or naan.