10 chicken thighs (approximately 1.5 kg chicken chopped into 1 inch wide pieces)
2 tablespoons lemon juice
1.5 teaspoons salt
1/2 cup thick plain yogurt
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon garam masala powder
6 garlic cloves, minced
1.5 tablespoons ginger, finely chopped
2 fresh chilies, finely chopped
3-4 green cardamoms, pounded in a mortar and pestel
2-3 tablespoons oil or butter
1. Place chicken in a large bowl. Add all of the above ingredients.
2. Stir well making sure chicken is completely covered in marinade. Refrigerate overnight.
3. Pan-fry chicken in a tablespoon of butter for 8-10 minutes turning occasionally until fully cooked and slightly charred on both sides.