In a wide frying pan, add the fenugreek seeds, coriander seeds, fennel seeds, nigella seeds, and dry red chillies.

Dry roast the whole spices for 2-3 minutes on a low flame, until they become aromatic.

Move the spices to a plate and allow them to cool down.

Once cool, move them to a spice grinder and blend to a fine powder.

Set aside.

In a large bowl, add the diced skinless bone-in chicken, ground turmeric, ginger garlic paste, full-fat natural yogurt, salt, Kashmiri chilli powder, and the achari masala spice mix [the one you just prepared] and mix well ensuring all the chicken pieces are well covered.

Allow the chicken to marinate for at least 20 minutes.

In a large saucepan for which you have a lid, add the oil and heat up on medium heat. Once warm, add the mustard seeds to the hot oil and allow them to pop for a few second.

Next, add the finely chopped onions and fresh chillies to the pan; mix well, put the lid on top of the pan, and allow to cook until the onions are soft and their edges start to lightly brown. This will take about 3-5 minutes.

Once the onions are ready, add the chopped tomatoes to the saucepan, together with a little salt. Once more, mix well, put the lid on top, and allow to cook until the tomatoes soften on a medium-low heat, which will take again about 3-5 minutes.

Once the sauce is ready, add the marinated chicken to the saucepan and fry on medium-high flame for 5 minutes.

Once the oil separates from the spices, add ¾ cup of water [150-200 ml], mix well again, and cook the chicken. Allow the achari chicken to simmer on low heat for about 15 minutes [or until cooked].

Finally, add the julienned ginger and allow to simmer for a further couple of minutes.

Once ready, before serving, top with freshly chopped cilantro [fresh coriander leaves] and lemon juice.

Serve hot with simple pulao rice, jeera rice, or any Indian bread, such as phulka, naan bread, and parathas.