Loading...

In a medium bowl, combine the boneless chicken thigh, ginger-garlic paste, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chili powder, and 1/2 teaspoon turmeric powder.

Add the lemon juice to the chicken mixture. Mix all the ingredients well until the chicken is thoroughly coated.

Let the seasoned chicken rest for 10-15 minutes to allow the flavors to meld.

Brush a pan with a very little amount of oil and heat it over medium-high heat.

Add the marinated chicken to the hot pan and pan-fry until it turns golden brown and is cooked through. This should take about 10-12 minutes.

Transfer the cooked chicken to a separate large bowl and set aside.

For the Mix: In a small bowl, combine the thinly sliced onion, chopped green chilli, and 3 tablespoons of chopped fresh coriander leaves. Mix these ingredients well and set aside.

For the Yogurt Base: In another separate bowl, combine the greek yogurt, garlic paste, 1/2 teaspoon salt, and 1/2 teaspoon sugar (or 1 teaspoon brown sugar). Mix the yogurt base ingredients well until smooth, then set aside.

For the Tadka: Heat the mustard oil in a small pan until it is smoking hot.

Turn off the heat and immediately add 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder, and the crushed kasuri methi to the hot oil. Stir quickly to prevent burning.

Pour the hot tadka (spiced oil mixture) into the prepared yogurt mixture and mix it well until fully incorporated.

Pour the spiced yogurt mixture over the cooked chicken in the large bowl. Add the onion, green chilli, and coriander mix from Step 7.

Mix all the ingredients well to combine, ensuring the chicken is thoroughly coated with the yogurt sauce and fresh aromatics.

Finish the dish with more chopped coriander leaves as a garnish.

Serve immediately and enjoy with rotis or hot rice.


In a medium bowl, combine the boneless chicken thigh, ginger-garlic paste, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chili powder, and 1/2 teaspoon turmeric powder.

Add the lemon juice to the chicken mixture. Mix all the ingredients well until the chicken is thoroughly coated.

Let the seasoned chicken rest for 10-15 minutes to allow the flavors to meld.

Brush a pan with a very little amount of oil and heat it over medium-high heat.

Add the marinated chicken to the hot pan and pan-fry until it turns golden brown and is cooked through. This should take about 10-12 minutes.

Transfer the cooked chicken to a separate large bowl and set aside.

For the Mix: In a small bowl, combine the thinly sliced onion, chopped green chilli, and 3 tablespoons of chopped fresh coriander leaves. Mix these ingredients well and set aside.

For the Yogurt Base: In another separate bowl, combine the greek yogurt, garlic paste, 1/2 teaspoon salt, and 1/2 teaspoon sugar (or 1 teaspoon brown sugar). Mix the yogurt base ingredients well until smooth, then set aside.

For the Tadka: Heat the mustard oil in a small pan until it is smoking hot.

Turn off the heat and immediately add 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder, and the crushed kasuri methi to the hot oil. Stir quickly to prevent burning.

Pour the hot tadka (spiced oil mixture) into the prepared yogurt mixture and mix it well until fully incorporated.

Pour the spiced yogurt mixture over the cooked chicken in the large bowl. Add the onion, green chilli, and coriander mix from Step 7.

Mix all the ingredients well to combine, ensuring the chicken is thoroughly coated with the yogurt sauce and fresh aromatics.

Finish the dish with more chopped coriander leaves as a garnish.

Serve immediately and enjoy with rotis or hot rice.
