Dry roast the coriander seeds, cumin, and black pepper in a pan for 2–3 minutes on medium heat until they smell fragrant. Let them cool, then grind to a coarse powder.

In a large bowl, mix curd, ginger garlic paste, lemon juice, Kashmiri chili powder, salt, crushed kasuri methi, oil, garam masala, and your homemade spice mix. Add the chicken and coat well. Cover and refrigerate for at least 2 hours—overnight is even better.

Tip: The longer you marinate, the better the flavor. I usually do this first thing in the morning if I’m making it for dinner.

Heat a non-stick pan or grill pan on medium heat. Add the marinated chicken pieces and let them sear without crowding the pan. Cook covered for 20–25 minutes, flipping occasionally, until the chicken is cooked through and slightly charred at the edges.

Optional: For a smoky dhungar effect, heat a small piece of charcoal, place it in a small bowl inside the pan, drizzle a drop of oil, and cover the pan for 2–3 minutes.

Once cooked, let the chicken rest for 5 minutes before serving. This helps the juices settle in and keeps the meat tender.