1 chicken disjointed, 5-6 tablespoon mayonnaise, red chillies, 2 teaspoon chilli powder, 2 teaspoon jeera powder, 2 teaspoon mustard powder, 2 teaspoon tomato puree, 3 teaspoon ginger garlic paste, juice of 1 lemon, ¼ teaspoon tumeric powder, 4 teaspoon oil and salt to taste.
Wash and drain the chicken, mix ginger garlic, tomato puree, lemon juice and salt into a paste. Marinate the chicken in this mixture for 2-3 hours. Add rest of the ingredients in the chicken and mix well. Heat oil in a pot. Place the marinated chicken in pot and cook on low heat, adding a little water. Cook it for 7-8 minutes or more. Transfer into a casserole. Cover with foil and bake until chicken is tender. Serve with chips or rice.