For the Chicken

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400 g boneless chicken thigh (or breast), cut into small cubes

2 tsp ginger-garlic paste

½ tsp salt

½ tsp pepper

1 tsp Kashmiri chili powder (or mix of a little cayenne, paprika, and chili powder)

½ tsp turmeric powder

1 tsp lemon juice

Light brush or spray of oil for frying

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For the Mix

1 small onion, thinly sliced

1–2 green chiles, chopped

freshly chopped coriander

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For the Yogurt Base

1 cup Greek yogurt

1 tsp garlic paste

½ tsp salt

½ tsp sugar

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For the Tadka

1.5 tbsp mustard oil

½ tsp turmeric powder

1 tsp Kashmiri chili powder

1 tsp kasuri methi, crushed (fenugreek)

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1. Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice. Let marinate 10-15 minutes.

2. Brush or spray a pan with very little oil. Pan-fry chicken on medium-high until golden brown. Transfer to a bowl.

3. Add sliced onion, chopped chilies, and half the coriander. Mix well and set aside.

4. In another bowl, whisk thick curd with garlic paste, salt, and sugar until smooth and creamy.

5. Heat mustard oil until smoking hot. Turn off the heat, add turmeric, Kashmiri chili powder, and crushed kasuri methi (fenugreek).

6. Pour the hot tadka into the greek yogurt and swirl gently to keep the streaks.

7. Pour the yogurt mixture over the chicken mixture. Mix gently. Finish with more chopped coriander leaves.

8. Serve with soft rotis or steaming hot rice.