Saunf-ajwain wali Chicken

Kashmiri cuisine uses a unique combination of mustard oil, saunf and ajwain, which I found slightly intriguing. How can three very strong flavours coexist in the same dish? It could either be a complete disaster, or mindblowingly good- and since people have been cooking it for ages, it is more likely to be the latter!

And hence, this dish that I cooked purely by instinct. I tasted a bit of the gravy, and it was indeed good.

1 curry cut chicken, washed and cleaned
1/3 cups curds
1/2 tsp red chill powder
1/2 tsp haldi powder
1 tsp salt
2 tbsp mustard oil
2 medium onions, cut into small pieces
1 tbsp ginger-garlic paste
1/2 tsp ajwain, lightly crushed
1/2 tsp saunf, lightly crushed

Method:
Marinate chicken in haldi, red chilli powder, salt and curds for about 1 hour
Heat the mustard oil, sauté the chopped onions till they start to turn transparent.
Add ginger paste and lightly crushed saunf and ajwain, and sauté till the onions start browning.
Grind the mixture to paste. Add to the marinated chicken and mix well (do not add water at this stage)
Bring to a boil, reduce the flame, cover and allow it to cook in its own steam for 30-35 minutes (stirring occasionally) till the chicken is well cooked.
Serve hot with steamed rice.