Chicken Lahori

Cut the chicken thighs into 4–5 cm pieces. Chop the tomatoes, slit the green chilies lengthwise, and finely chop the cilantro; set the lemon aside for serving.

Heat the vegetable oil in a wide heavy-bottomed skillet or pot over medium-high heat. Add the cumin seeds and heat for 20–30 seconds, until they start to sizzle.

Add the chicken and sauté for 5–7 minutes, turning often, until the pieces turn pale and lightly golden.

Stir in the ginger-garlic paste, ground coriander, chili flakes, turmeric, and salt. Sauté for 1–2 minutes to let the spices release their aroma.

Reduce the heat to medium. Add the yogurt in small portions, stirring well each time to prevent the sauce from curdling; cook for 3–4 minutes.

Add the tomatoes and green chilies, stir, and simmer uncovered for 15–20 minutes, until the chicken is fully cooked and the tomato sauce has thickened, with the oil starting to separate at the edges.

Stir in the garam masala and heat for another 2 minutes, then turn off the heat and let the dish rest for 5 minutes. Sprinkle with cilantro and a squeeze of lemon juice before serving.