2 (1-inch) cubes of fresh ginger, peeled and coarsely chopped
4 tbsp. plus 5 fl. oz. (150 ml) water
6 tbsp. vegetable oil
2 1/2 lb. (1 kg 175 g) chicken parts, skins
5 cloves garlic, peeled and very finely chopped
1 c. fresh coriander (without roots and lower stems), very finely chopped
1/2 fresh, hot green chili, very finely chopped
2 tsp. ground cumin seeds
1 tsp. ground turmeric
1 tsp. salt or to taste
2 tbsp. lemon juice

Put the ginger and 4 tablespoons of water into a container of an electric blender. Blend until you have a paste. Heat the oil in a wide, heavy non-stick pot over a medium high flame. When hot, put in as many chicken pieces as the pot will hold in a single layer and brown on both sides. Remove the chicken pieces with a slotted spoon and put them in a bowl. Brown all the chicken pieces this way.

Put garlic into the same hot oil. As soon as the pieces turn a medium brown color, turn heat to medium and pour in the paste from the blender. Stir and fry it for a minute.

Now all the fresh coriander, green chili, cayenne, ground cumin, ground coriander seeds, turmeric, and salt. Stir and cook for a minute. Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Also add 5 fl. ounces water and the lemon juice. Stir and bring to a boil.

Cover tightly, turn heat to low and cook for 15 minutes. Turn the chicken pieces over. Cover again and cook another 10-15 minutes or until chicken is tender. If the sauce is too thin, uncover the pot and boil some of it away over a slightly higher heat.