Tangy Chicken and Curd Stir-Fry with Curry Leaves

1.In a bowl, toss the chicken pieces with salt, black pepper, turmeric powder, coriander powder, and red chili powder. Set aside.

2.Heat the vegetable oil in a large skillet or wok over medium-high heat. Add cumin seeds and mustard seeds. Let them splutter.

3.Add the curry leaves and sauté for about 30 seconds until fragrant.

4.Add the sliced onion and cook until softened and lightly golden, about 5-7 minutes.

5.Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

6.Add the marinated chicken to the skillet. Stir-fry until the chicken is browned on all sides and almost cooked through, about 5-7 minutes.

7.Pour in the tomato purée and stir well, cooking for 2-3 minutes to allow the flavors to meld.

8.Reduce the heat to low. In a separate bowl, whisk the yogurt until smooth. Gradually add the whisked yogurt to the skillet, stirring continuously to prevent curdling. Ensure the heat is low to avoid scrambling the yogurt.

9.Continue to cook on low heat, stirring occasionally, until the sauce thickens slightly and coats the chicken, about 5-7 minutes.

10.Stir in the chopped mint leaves and lemon juice (if using).

11.Taste and adjust seasoning with salt and pepper if needed.

12.Serve hot, garnished with extra mint leaves if desired.