Directions
- 1Marinate boneless cubes of chicken with ginger garlic paste, salt, pepper, Kashmiri chili powder, turmeric powder, and lemon juice.
- 2Rest the marinated chicken for about 10 to 15 minutes.
- 3Brush or spray a pan with very little oil and pan-fry the chicken on medium-high until it turns nice and golden brown.
- 4Transfer the cooked chicken into a bowl.
- 5Add thinly sliced onion, chopped chili, and half of the chopped coriander leaves to the chicken.
- 6Mix the chicken mixture well and set it aside.
- 7In another bowl, add thick curd or Greek yogurt, garlic paste, salt, and sugar and whisk it really well until smooth and creamy.
- 8Heat mustard oil until smoking hot.
- 9Turn off the heat, then add turmeric powder, Kashmiri chili powder, and crushed kasuri methi to the hot mustard oil to make a quick tadka.
- 10Gently mix the hot tadka into the whisked curd, swirling gently to keep the streaks.
- 11Pour the yogurt mixture all over the chicken mixture.
- 12Mix gently.
- 13Finish with more chopped coriander leaves.
- 14Serve it up with some rice or roti and enjoy.
Ingredients
- 400 g boneless chicken thigh (or breast), cut into small cubes
- 2 tsp ginger-garlic paste
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tsp Kashmiri chili powder
- 0.5 tsp turmeric powder
- 1 tsp lemon juice
- oil for frying
- 1 small onion, thinly sliced
- 1 green chilies, chopped
- 2 green chilies, chopped
- 3 tbsp fresh coriander leaves, chopped
- 1 cup thick curd or Greek yogurt
- 1 tsp garlic paste
- 0.5 tsp salt
- 0.5 tsp sugar
- 1.5 tbsp mustard oil
- 0.5 tsp turmeric powder
- 1 tsp Kashmiri chili powder
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
Equipment
panbowl
Tips
- Rest the chicken for 10-15 minutes after marinating.
- Swirl the hot tadka gently into the curd to keep the streaks.
- Serve with soft rotis or steaming hot rice.
- You can add chickpeas, potato, or other vegetables to this recipe.
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