1. Wash and marinate the chicken pieces in salt and lime juice.
2. Grind all the chutney ingredients with some water to a smooth paste.
3. Heat ghee in a pressure cooker and fry the whole spices and onions till pink.
4. Add garlic-ginger paste, salt and haldi/turmeric. Fry well.
5. Add the ground chutney, 2tbsps at a time and fry well to a dark-green color.
6. Wash the chicken, drain and add to the pressure cooker.
7. Toss around till well coated and light brown all over.
8. Add 2 cups water, some curry leaves and bring to a boil.
9. Cover and pressure-cook on high for 1 whistle and then simmer for 5 mins.
10. Add vinegar and chopped coriander (and kasoori methi for aroma) - mix well.
11. Cover and keep till ready to serve with rotis/rice.

Variations: Add room temp cream for extra thickness and simmer. You can also add medium-size potato cubes while frying the chicken.