Dry toast the cumin seeds, coriander seeds and fennel seeds in a medium hot pan until the color changes a shade darker. Then cool it down a bit and grind it either using a mortar pestle or a coffee grinder.

Marinate the chicken pieces with yogurt, dried fenugreek leaves, freshly grind spices, Kashmiri chili powder, salt and sugar. Leave it aside for at least 4 hours. Or overnight for better flavor.

When ready to prepare the dish, place a cast iron pan on medium high heat and drizzle some oil. You don’t need a lot of oil to prepare this dish. Layer the marinated chicken in one layer. Also scatter the sliced red onion in and around the chicken pieces and let it sizzle for 4 to 5 minutes on one side. Then flip the chicken pieces and let it char for 3 more minutes. Depending onthe size of the chicken pieces you might need more or less time. Remember tonot over crowd the skillet.

For the yogurt cilantro sauce, just put everything in the blender and blend it to a smooth consistency. Taste for salt and add any if needed.

One the chicken pieces are cooked and the sauce is ready, toast the tortilla and serve it as a Taco with all the sides and topping mentioned.