500 gms boneless chicken

3 tbspn thick / Greek yoghurt

1 tsp salt / salt to taste

½ tsp pepper

½ tsp garam masala

1 tbsp roasted jeera powder

2 tbspns kasuri methi

2 tbspns coriander powder

1/2 tsp red chilly powder

1-2 green chillies

1 tsp ginger powder or 1 inch ginger (optional)

2-3 stalks of green coriander (optional)

handful of chopped fresh methi leaves (optional)

4-5 tbspns oil

Marinate the chicken

Cut the chicken cut into medium sized cubes. Wash well.

Marinate Chicken in yoghurt, salt, pepper, garam masala, roasted jeera powder a little kasuri methi coriander powder, red chilly powder, finely chopped green chillies and a handful of chopped fresh methi, if available. If the mixture is too dry you could add a tbspn of oil to it.

Keep it in fridge overnight or at least 2 to 3 hours.

Cooking the chicken

Pour the marinated chicken into a heated pan with a little oil. Cook the chicken on medium heat adding a little oil if needed. Add salt, pepper to taste. Garnish chicken with chopped coriander leaves.

Serve hot with raita and chappati, paratha or naan.