-
Heat up the oil and fry the onions to a golden brown, in small batches
-
In a mixing bowl, mix the onions and the chicken with the rest of the ingredients except the mint and lemon.
-
Set this aside for about 15 minutes
-
Take your best looking big dutch oven, which is big enough to have more than 2/3 of space left after you put the entire chicken and the marinade in it.
-
Take a griddle/ saute pan and place it on top of your stove on medium heat
-
Place the dutch oven on top of the griddle and cover.
-
Cook on low heat, undisturbed and covered for about 35- 45 minutes
-
The settings in your stove and the heat distribution in your dutch ovens may vary.. use your best judgement.
-
When ready to serve, dash in some lemon juice and mint and eat with naan or roti.