First marinate chicken with yogurt, ginger garlic paste, salt and tandoori masala for 15 minutes.
Cook it in a pan till it water dries.
Now roast fennel seeds, mustard seeds, cumin seeds and coriander seeds.
Then grind them coarsely.
Add salt and juice of lemons in the ground mixture and stuff it in green chilies.
Heat oil in a pan, stir fry filled green chilies and remove.
Now add chicken in it and fry till golden brown.
In the end sprinkle lemon juice on the chicken and serve it with Achari chilies.
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