Prep time         : 50 minutes
Serves               : 4 servings

INGREDIENTS

Chicken breast               : 2 (cut into small cubes)
Ginger-garlic paste       : 2 tbsp
Kashmiri chili powder : 2 tbsp
Turmeric powder          : ½ tbsp
Pepper powder              : 1 tbsp
Garam masala                : 1 tbsp
Yogurt                               : 2 tbsp
Curry leaves                    : 3 sprigs
Salt                                     : as required
Lemon juice                    : 1 tbsp (to drizzle)

INSTRUCTIONS

1. Clean and cut the chicken into small cubes.
2. Prepare the marinade by mixing chili powder, turmeric powder, pepper powder, garam masala, ginger-garlic paste, curry leaves (1 sprig), salt and yogurt in a small bowl.
3. Add the chicken to the marinade and mix well, ensure the chicken has a thick coat. Allow it to rest for 15 minutes.
4. Take a non-stick pan and add ¼ cup of water, add the marinated chicken and cook in a low flame. If your chicken marinade becomes runny, you can skip adding the water.
5. As the water starts drying out, toss the chicken gently and add a little oil and the curry leaves.
6. Cook the chicken till it start to slightly brown on its edges. Turn of the heat and allow it to rest for a while with a closed lid.
7. Drizzle lemon juice before serving.

Serve as an appetizer or as a side dish with rice or chapati.

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