Serves 1
Directions
- 1Mix chicken with ginger-garlic paste, salt, pepper, paprika, turmeric, and lemon juice. Rest for 10-15 minutes.
- 2Brush or spray a pan with very little oil and pan-fry the chicken on medium-high until golden brown. Transfer to a bowl.
- 3Add sliced onion, chopped chilies, and half of the coriander leaves to the chicken. Mix well and set aside.
- 4In a separate bowl, whisk thick Greek yogurt with garlic paste, salt, and sugar until smooth and creamy.
- 5Heat mustard oil in a small pan until smoking hot, then turn off the heat and stir in the mustard seeds, fenugreek seeds, turmeric, and paprika.
- 6Pour the hot tadka into the yogurt mixture and swirl gently to keep the streaks.
- 7Pour the yogurt mixture over the chicken mixture, mix gently, and finish with the remaining chopped coriander leaves.
Ingredients
- 400 g boneless chicken thigh, cut into small cubes
- 2 tsp ginger-garlic paste
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1/2 tsp turmeric powder
- 1 tsp lemon juice
- light brush or spray oil (optional)
- 1 small onion, thinly sliced
- 1-2 green chilies, chopped (optional)
- 3 tbsp fresh coriander leaves, chopped
- 1 cup Greek yogurt
- 1 tsp garlic paste
- 1/2 tsp salt
- 1/2 tsp sugar
- 1.5 tbsp mustard oil
- 1/2 tsp turmeric powder
- 1 tsp paprika powder
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds (optional)
Equipment
bowlpanwhisk
Tips
- I recommend using boneless chicken thigh.
- The original recipe calls for Kashmiri chili powder, but I used paprika instead.
- I skipped the green chilies.
- You can use any neutral oil as a substitute for mustard oil in the tadka.
- Enjoy with rotis or rice.
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