Wash the split de-husked urad dal, drain and spread out on a napkin and allow to dry
Wash the chicken pieces, apply a little salt haldi powder , ginger-garlic paste, chili powder and keep aside
Pound the green chili, garlic, ginger, coriander leaves, fennel seeds, cumin seeds, coriander seeds and peppercorns using a mortar and pestle, or grind coarsely in a mixer
Dry roast the urad dal on a low flame for a few minutes, cool, grind to a coarse powder in a mixer
Heat mustard oil in a deep pan, add the mustard seeds, when they crackle add dry red chili, onion, and marinated chicken, saute for a while, add the ground masala paste and saute again
Add the methi leaves and saute for 3-4 minutes adding a little ghee if desired
Add the coarsely ground urad dal and wheat flour and saute for 2-3 minutes, add the remaining haldi powder and salt
Gently add 2 ½ cups of warm water, stir continuously
Cover and simmer on a low flame for 4-5 minutes, add some more warm water as needed, cover and cook the chicken
Blend the curds with ¼ cup water and gently mix it into the dal
Cook for some more time
Adjust the consistency and the seasonings, add a dash of lime