Marinate the Chicken with the lemon juice, ginger & garlic paste and salt and leave aside
Heat the mustard and regular oil and ad the cumin, nigella, fennel, fenugreek, mustard seeds followed by the dried red chillies, julienne of garlic and ginger and the onion
Allow the onion to sweat and turn golden brown and remove everything and keep aside
Add the chicken, allow this to brown on one side, flip over and brown on the other side
Add the turmeric and chilli powder, salt and the tomato puree
Mix everything well, add water, cover and cook till nice and tender
Fold the yogurt in