Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons (30 mL) plain yogurt
  • 1 tablespoon (15 mL) lemon juice
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) ground coriander
  • ½ teaspoon (2g) ground turmeric
  • ½ teaspoon (2g) smoked paprika
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (1g) black pepper
  • 2 tablespoons (30 mL) vegetable oil or ghee
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1-2 green chilies, slit (optional for heat)
  • Fresh cilantro for garnish

Instructions:

  1. In a mixing bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, paprika, salt, and pepper. Add chicken pieces to the marinade and let sit for 10 minutes.
  2. Heat oil or ghee in a large skillet over medium heat. Add chopped onions and sauté until translucent and lightly golden (about 3-4 minutes). Stir in minced garlic and grated ginger, cooking for an additional minute.
  3. Add marinated chicken to the skillet, spreading it out in a single layer. Cook for 5-7 minutes until browned and cooked through, stirring occasionally. Optionally, add slit green chilies in the last few minutes.
  4. Garnish with fresh cilantro before serving.