1. Grind mustard seeds and red chillies to a smooth paste using the
vinegar.2. Mix together with worcester sauce ,sugar ,salt and chopped
lemon grass. Smear over chicken and set aside for an hour .3. Melt
butter or fat in a strong pan . Lightly fry chicken on both sides
. Add quarted onions and saute . Keep over slow fire and cook gently
. The pan must be covered tightly .4. Turn frequently and sprinkle
with coconut milk or water to allow the chicken to roast evenly .
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