Take chicken in a bowl. Add yogurt, turmeric powder, red chilli powder, salt and mix well. Set aside to marinate. Heat mustard oil in a non-stick pan till it reaches smoking point. Put poppy seeds and 2 chopped green chillies in a grinder jar. Add little water and grind into a smooth paste. Put poppy seeds and 2 chopped green chillies in a grinder jar. Add little water and grind into a smooth paste. Once the mustard oil reaches smoking point add the marinated chicken and mix. Cook on low heat. Slit remaining green chillies and add to the pan. Mix and cook further. Put “Monorama kasundi” into a bowl. Add ½ cup water and mix well. Add this to the pan and mix. Cook for a minute. Add ground paste, mix. Cover and cook for 5 minutes or till the chicken is tender. Serve hot.
