Achari Chicken

This recipe is an inspiration from Deepa Mashi, my aunt. She asked me to make the Achari spice mix using:
Dry red chilis
Coriander seeds
Mustard seeds
Fenugreek seeds
Fennel seeds
Kalonji seeds
(You may also use Panch phoron and dry red chilies instead)

A version uses dry roasted  and ground cumin-coriander and anise seed (sparingly, because anise seed is very overpowering)

1. Dry roast and grind all the dry spices except the Kalonji seeds (they turn bitter on grinding and will also turn the chicken black). 
2. Marinate the meat with lime juice, salt, yogurt (alternatively, you can add it later too) and half of the spice mix. (About 30 mins to overnight)
3. In a wok/cooker, fry diced onions (optional), minced garlic and garlic. Add the meat. Fry well.
4. Add diced/canned tomatoes and the remaining spice mix. Taste for salt. Add 3-4 slit green chilies. Ghee if you don't mind the cholesterol.
5. No extra water is needed for cooking. Garnish with cilantro if you want.

You may also stuff some green chilis with Achari spice and lime juice and add them towards the end for extra heat. Or deep fry them for serving later.