Start by combining bite-sized chicken pieces with turmeric powder, red chili powder, lemon juice, and salt. Mix everything thoroughly and set it aside for at least 30 minutes. This adds flavor and makes the chicken tender.

Grab a large skillet and heat some vegetable oil over medium-high heat. Once hot, the sizzle begins!

Now, toss in mustard seeds, cumin seeds, minced garlic, ginger, green chilies, and curry leaves. Stir everything for about a minute until the kitchen smells heavenly.

Stir in the finely chopped onions and sauté them until they're soft and deep golden brown. This step creates the flavor base of your curry.

Mix in the chopped tomatoes and cook until they become soft and meld into the mixture. Then sprinkle in ground coriander, ground cumin, paprika, garam masala, red chili powder, and a pinch of salt. Cook for a few more minutes to allow the spices to bloom.

Now, it’s time for the marinated chicken to join the party. Cook until the chicken is browned on the outside but still juicy inside, about 5-7 minutes.

Pour in the creamy coconut milk and bring it to a gentle simmer. Reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.

Finish by garnishing with freshly chopped cilantro. Serve hot with steamed rice or warm naan bread. Enjoy the flavorful explosion in every bite!