Notes:
You can opt for chicken fillets as an alternative to chicken thighs, though I highly recommend chicken thighs for their exceptional tenderness and flavour.
To achieve the best results, I ground the cumin and coriander seeds using a mortar and pestle, imparting an authentic touch to the spices.
The longer you marinate the chicken, the more intense the flavours will be, so consider marinating overnight for a richer taste.
If you prefer a milder heat, you can reduce the amount of Kashmiri chilli powder to your liking.
Leftovers can be just as delicious the next day, as the flavours continue to meld together. Simply reheat gently to enjoy.
