For the Chicken Marination

1. Cut the chicken into bite size pieces.
2. In a bowl, add the yogurt, turmeric powder, red chilli powder, cumin powder, coriander powder, ginger, garlic and garam masala powder.
3. Make a smooth mixture and add in the chicken and coat the chicken well in the marinade.
4. Marinate for atleast 15-20 mins in the fridge, preferably longer like 30 mins or 1 hour.

For the curry

1. Heat oil in a pan, once the oil is hot add cumin seeds.
2. Let the cumin seeds toast a little, then add in the turmeric powder, green chilli, garlic and ginger.
3. Saute well.
4. Now add in the onions and a pinch of salt. Mix everything together and let the onions soften and turn a little brownish.
5. Now add in the tomatoes, mix and cover the pan with a lid and cook on medium heat for about 10 mins
6. Stir everything occasionally so the tomatoes don’t catch.
7. When you start seeing the oil separate from the tomato and onions, you are ready to add in the marinated chicken.
8. Add the chicken to the pan and stir to coat the chicken with the tomato and onions.
9. Now add in some water so as to cover the chicken and stir well.
10. Add the cumin powder, coriander powder and the garam masala/Eastern chicken masala powder.
11. Season with salt as per taste.
12. Mix everything well and cover the pan with a lid.
13. Cook the chicken under tender. This should take about 15-20 mins.
14. Stir occasionally and add spoons of the Greek yogurt and mix well again.
15. Let the chicken curry cook for another 10 mins.
16. Take off the heat, garnish with coriander.
17. Serve hot with rotis or Cumin rice and julieenes of onions and lemon wedges.