1Marinate boneless cubes of chicken with ginger garlic paste, salt, pepper powder, Kashmiri chili powder, turmeric powder, and lemon juice. Rest for 10 to 15 minutes.
2Brush or spray a pan with very little oil and pan-fry the chicken on medium-high heat until it turns nice and golden brown.
3Transfer the cooked chicken into a bowl.
4Add thinly sliced onion, chopped chilies, and half of the chopped coriander leaves to the chicken. Mix well and set aside.
5In another bowl, whisk thick curd (Greek yogurt) with garlic paste, salt, and sugar until smooth and creamy.
6Heat mustard oil until smoking hot. Turn off the heat and add mustard seeds, fenugreek seeds, turmeric powder, and paprika.
7Pour the hot tadka into the whisked curd and swirl gently to keep the streaks.
8Pour the yogurt mixture over the chicken mixture.
9Mix gently.
10Finish with more chopped coriander leaves.
Ingredients
400 g boneless chicken, 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
3 tbsp fresh coriander leaves, chopped
1 cup 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 paprika powder
0.5 tsp mustard seeds
0.5 tsp fenugreek seeds
Equipment
panbowl
Tips
Use paprika instead of Kashmiri chili powder if preferred.