1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon cumin seeds, roasted and ground
2 tablespoons malt vinegar
1 teaspoon coarsely ground black pepper
Salt to taste
2 tablespoons vegetable oil
1 teaspoon cumin seeds
½ cup plain yogurt, whisked until smooth
1 large onion, diced
1 large red bell pepper, diced

Place the chicken in a large bowl. Add the ginger, garlic, cumin, vinegar, black pepper, and salt and mix, making sure all the pieces are well¬ covered with the marinade. Cover with plastic wrap and marinate in the refrigerator for 4 to 6 hours.

Heat the oil in a medium, nonstick skillet and add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly add the chicken with all the marinade and cook, turning as needed, until lightly golden on all sides. About 5 minutes.

Add the yogurt, stirring con¬stantly to prevent it from curdling, then mix in the onion and bell pepper and cook until all the juices evaporate and the chicken is rich golden in color and tender, about 10 to 15 minutes.