Directions
- 1Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder (or paprika), turmeric, and lemon juice.
- 2Marinate the chicken for 10-15 minutes.
- 3Brush or spray a pan with very little oil.
- 4Pan-fry chicken on medium-high until golden brown.
- 5Transfer the cooked chicken to a bowl.
- 6Add sliced onion, chopped chilies, and half the coriander to the chicken bowl. Mix well and set aside.
- 7In another bowl, whisk thick curd (or Greek yogurt) with garlic paste, salt, and sugar until smooth and creamy.
- 8Heat mustard oil until smoking hot.
- 9Turn off the heat, then add mustard seeds, fenugreek seeds, turmeric, and paprika to the hot oil.
- 10Pour the hot tadka into the whisked curd and swirl gently to keep the streaks.
- 11Pour the yogurt mixture over the chicken mixture.
- 12Mix gently.
- 13Finish with more chopped coriander leaves.
- 14Enjoy with rotis or rice.
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
- Light brush or spray oil
- 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
- Marinate the chicken for 10-15 minutes.
- Heat mustard oil until smoking hot before adding spices for the tadka.
- Mix the yogurt mixture gently over the chicken to keep the streaks.
- Serve with rotis or rice.
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