Instructions: Pour the mustard oil in to a pan and heat, add the chicken and cook for 15 minutes.

Remove the chicken and add the garlic and ginger paste, chilli powder, tamarind, brown cardamom pods, cinnamon sticks, bay leaves, casori metti and ground ginger, stirring as you go.

Put the chicken back in the pan, add the mohi juice and simmer for 5 minutes with the lid on and serve.

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