Marinate the chicken cubes with ginger-garlic paste, salt, pepper, Kashmiri chilli powder, turmeric powder, and lemon juice
Lightly brush or spray oil and fry the marinated chicken until cooked through
Prepare the yogurt base by mixing Greek yogurt, garlic paste, salt, and sugar
Prepare the tadka by heating mustard oil and tempering with mustard seeds, fenugreek seeds, turmeric powder, and paprika powder
Slice the onion thinly and chop the green chilies and coriander leaves
Combine the cooked chicken with the yogurt base
Pour the hot tadka over the chicken mixture
Top with sliced onions, chopped green chilies, and fresh coriander leaves
Mix well and serve
