Chicken

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2 - 3 lbs boneless skinless chicken thighs, cut into bite sized pieces 

1 Tbsp Garlic Paste

2 Tsp Cumin

2 Tsp Turmeric 

2 Tbsp Kashmiri Chili powder (or 2 part smoked paprika, 1 part paprika, 1 part cayenne pepper)

2 Tsp Coriander 

Salt and Pepper

Juice from one lemon

dash of oil to help coat chicken in seasoning 

1 Red onion sliced

Fresh diced or canned green chilies 

½ cup fresh cilantro chopped

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Yogurt Sauce 

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3 cups Greek yogurt 

1 Tbsp Sugar

Salt

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Tadka

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5 ish Tbsp Olive oil. Enough to coat bottom of pan and toast seasoning.

1 Tsp Mustard Seeds

1 Tsp Cumin Seeds

2 Tbsp minced garlic 

1 Tbsp Kashmiri Chili powder (or 2 part smoked paprika, 1 part paprika, 1 part cayenne pepper) 

1 Tsp Turmeric powder 

1 Tbsp Fenugreek leaves

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1. Season diced chicken with seasonings, lemon juice, and oil. 

2. Let marinate for a little while if possible.

3. Cook chicken in oil on pan until slightly browned and cooked through. Cook in batches to not over crowd the pan.

4. Put cooked chicken in a bowl and add raw sliced red onion, green chilies, and fresh cilantro. Mix.

5. Put Greek yogurt, sugar, and salt into a separate bowl. Mix.

6. In a pot heat up olive oil for Tadka. Once heated, add mustard seeds until sizzling. Then add cumin seeds.

7. Once toasted, add minced garlic and cook until golden.

8. Take Tadka off heat and add chili and turmeric powder and slightly crushed Fenugreek leaves. Mix well.

9. Add Tadka to Yogurt sauce, mix.

10. Add yogurt mix to chicken and coat well. 

11. Top with more fresh cilantro, serve with Roti and Rice.