1
Mix chicken with ginger-garlic, spices, lemon and salt. Rest 10-15 minutes.
2
Pan-fry in a lightly oiled pan until golden and cooked through. Transfer to a bowl.
3
Add onion, chillies and half the coriander to the chicken.
4
Whisk yogurt with garlic, salt and sugar until smooth.
5
Heat mustard oil until smoking, turn off the heat, add turmeric, chilli powder and fenugreek.
6
Pour hot tadka into the yogurt, swirling gently.
7
Spoon the yogurt mixture over the chicken, mix gently and finish with remaining coriander.