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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice. Rest for 10-15 minutes.
Brush or spray a pan with very little oil. Pan-fry chicken on medium-high until golden brown. Transfer to a bowl.
Add sliced onion, chopped chilies, and half the coriander to the chicken. Mix well and set aside.
In another bowl, whisk thick curd with garlic paste, salt, and sugar until smooth and creamy.
Heat mustard oil until smoking hot. Turn off the heat, add turmeric, Kashmiri chili powder, and crushed kasuri methi.
Pour the hot tadka into the curd and swirl gently to keep the streaks.
Pour the yogurt mixture over the chicken mixture. Mix gently. Finish with more chopped coriander leaves.
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For a smokier flavor, ensure the mustard oil is smoking hot before adding the spices.
Adjust the spice levels by varying the amount of green chilies and Kashmiri chili powder.
Can I use chicken breast instead of thigh?
Yes, you can use chicken breast, but it may be slightly less juicy than thigh.
What can I substitute for mustard oil?
You can use any neutral oil, but it will alter the traditional flavor.
Is Greek yogurt a good substitute for thick curd?
Yes, Greek yogurt works well as a substitute for thick curd.
Can I make this dish less spicy?
Reduce the amount of green chilies and Kashmiri chili powder to make it less spicy.
How should I serve this dish?
Serve it with soft rotis or steaming hot rice for the best experience.
