Youghurt chicken

A very quick dry chicken dish based partially on an old favourite.

1 kg curry cut chicken
1/2 cup curds
1 tbsp ginger garlic paste
2 tbsp kasoori methi
Salt and pepper to taste
2 tbsp cooking oil

Method:
Drain the water from the curds by hanging it in a muslin cloth for 30 mins
Make a marinade with the curds, ginger- garlic paste, salt, pepper, kasoori methi.
Wash the chicken, make a few slits, and marinate for 1 hour.
Heat the oil, add the marinated chicken, mix it well, cover, and cook on a low flame till done (about 20 minutes).
Serve with rotis or garlic bread.