Dahi Murgh (Chicken with curd)

500 gms boneless chicken cut from the brest, half-cup curd, 6 cloves garlic, grounded. 1 piece ginger, grounded with the garlic 1 teaspoon dried fenugreek (methi)3 tablespoons cream or top of the milk 3 tablespoons of grated cheese (optinal) 3/4 teaspoon salt red chili powder to taste juice of one lime chaat masala or garam masala. Wash the chicken well. Lightly beat the curds, mix into it all the ingredients except the lime juice and garam masala or chaat masala. Into the curds mixture, drop the chicken, make sure you rub it into each piece. Let it soak for at least 5 to 6 hours, if possible, overnight. To cook, put the chicken along with the marinate onto the fire. After it comes to a boil, reduce heat to very low, and cook for 20 minutes to half an hour. The chicken pieces should get cooked through but should not break up. The liquid should be almost gone. You can make the recipe to this stage in advance. When you are ready to eat, put the grill in your oven on, either skewer the chicken pieces, or put them on an
oven tray, and put under the grill for 5 minutes. Remove from the oven tray onto a plate, and dress with the lime juice, and chaat or garam masala.
This chicken freezes successfully, and you can make it in larger quantities if you want. Serves Two to Three.