Marinade ingredients:

2 Tbsp cummin seeds
2 Tbsp coriander seeds
2 Tbsp paprika
1 tsp mango powder (optional)
1 tsp chilli powder (optional or to taste)
pinch of red food colouring (optional, but it looks nice)
juice of a lime (or lemon, but lime is better)
about 10 oz good thick yoghurt
salt to taste

Other ingredients:

About 1.5 lb chicken, diced
3-6 cloves garlic, chopped (to taste – I like loads!)
1 large onion, very finely chopped
Chicken stock or Water
Oil or ghee for frying

Method:

Grind the spices and mix with marinade ingredients. Immerse chicken in
marinade and leave in the fridge for 24 hours Heat Oil in a frying pan
(skillet!) or wok until very hot Stir fry chicken vigorously for about 5
mins (you may need to do it in 2 batches, depending on the size of your
pan) Remove chicken and keep warm.

Fry onion and garlic until just browning and return chicken with any
remaining marinade, plus stock, plus more spices if you think the sauce
needs it; an extra tsp of cummin and coriander may ‘lift’ it a little
Simmer until chicken is cooked and Sauce is nice and thick.

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