• 4 chicken quarters (skinned)

• 60 ml (4 tbsp) cumin powder

• 15 ml (1 tbsp) margarine/ butter

• 2 green chilies

• 1 small tin tomato paste

• 30 ml (2 tbsp) lemon juice

• 20 ml (4tsp) coriander leaves

• 10 ml (2 tsp) ginger and garlic paste

• 2.5 ml (½ tsp) salt

.

METHOD:

1. Melt margarine/ butter in a saucepan over medium heat.

2. Add cumin and all the other ingredients, except the chicken, to the pan. Mix thoroughly.

3. Add the chicken and simmer for 10 minutes before adding 250 ml (1 cup) water or as needed.

4. Cook until chicken is tender.