Marinate chicken with 1/2 cup yoghurt, lime juice and 2 tbsp. poppy seed paste for 2 hours.
Heat oil in a pan and temper with nigella seeds. Saute for a few seconds. Then add the onion and fry till light brown.
Add the ginger-garlic paste and fry till the raw smell disappears.
Add remaining yoghurt and chilli. Continue to fry till the oil separates.
Add marinated chicken, salt, remaining poppy seed paste & slit green chilies.
Cover and cook till done. Add some water if required. Switch off the flame and add the coriander leaves and raw mustard oil.
Keep it covered for 2-3 minutes. Serve, garnished with coriander leaves.
