Begin by seasoning the chicken thighs with garlic paste, Kashmiri chili powder, turmeric powder, coriander powder, cumin powder, salt, and pepper according to your taste.

Add lemon juice and a splash of oil to the chicken, mixing everything together until the chicken is well coated with the marinade.

Heat a non-stick pan and pour in some oil. Fry the chicken in batches to achieve a nice color on the outside.

Flip the chicken to ensure it cooks thoroughly on both sides, then transfer the first batch to a dish.

Repeat the process with the second batch of chicken.

Once all the chicken is cooked, toss in the sliced red onions, chopped green chilies, and finely chopped cilantro, mixing everything well.

In a separate bowl, whisk together the Greek yogurt, sugar, and a pinch of salt until the mixture is smooth and creamy.

In a heated pot, add oil for the tadka, then introduce mustard seeds and wait for them to sputter.

Add cumin seeds and chopped garlic to the pot, cooking until the garlic turns lightly golden.

Turn off the heat and mix in Kashmiri chili powder, turmeric powder, and crushed fenugreek leaves, swirling everything together.

Pour the tadka into the yogurt and gently swirl to combine.

Add the seasoned yogurt to the chicken mixture and use tongs to mix until the chicken and onions are well coated.

Finally, garnish with finely chopped fresh cilantro before serving.