Cut the chicken into small, bone-in pieces so they cook faster and absorb the marinade better.

Mix with ginger-garlic paste, turmeric, black pepper, salt, and lemon juice. Cover and marinate for at least 30 minutes or more for deeper flavour.

Dry roast coriander seeds, cumin seeds, peppercorns, ajwain, cinnamon, cardamoms, cloves, and whole red chillies on low-medium heat for 2–3 minutes until aromatic.

Cool and coarsely grind.

Stir in Kashmiri red chilli powder and chaat masala. Set aside.

Heat oil in a flat pan and fry onions until golden. Remove and set aside.

In the same pan, place marinated chicken in a single layer (without stirring) and cook on high until browned.

Flip and cook until most moisture evaporates.

Add fried onions, leftover marinade (if any), and curd. Mix well.

Cover and cook on low heat until chicken is fully cooked and tender.

Add the roasted spice mix, lemon juice, and roasted cumin powder. Stir for 2–3 minutes.

Garnish with fresh coriander leaves.

Serve hot with Steamed rice or jeera rice

Chapati, paratha, or naan

Or as a spicy appetizer with lemon wedges and onion rings