Creamy Chicken Curd Stir-fry

1Heat oil in a large non-stick pan or wok over medium heat.

2Add cumin seeds (1 teaspoon) and let them splutter for a few seconds.

3Add sliced onions (2 medium) and sauté until they turn golden brown, about 6-8 minutes, stirring occasionally.

4Add ginger-garlic paste (1 teaspoon) and green chilies (2); sauté for 1-2 minutes until fragrant.

5Add the chicken pieces to the pan, stirring well to coat with the onion mixture.

6Cook the chicken on medium-high heat until it turns white and starts to brown slightly, about 5-7 minutes.

7Add turmeric powder (½ teaspoon), coriander powder (1 teaspoon), red chili powder (½ teaspoon), and salt; mix well to evenly coat the chicken.

8Add chopped tomatoes (2 medium) and cook until they soften and the oil begins to separate from the mixture, about 5 minutes.

9Lower the heat to medium-low and gradually add the whisked curd, stirring continuously to prevent curdling.

10Simmer the mixture gently for 5-7 minutes until the chicken is fully cooked and the sauce thickens to a creamy consistency.

11Taste and adjust seasoning if necessary.

12Garnish with freshly chopped coriander leaves before serving.

13Serve hot with steamed rice or flatbreads.