Cut the chicken into thick finger like pieces.
In a bowl mix all the dry rub spices together. Add the chicken and rub the spices into the chicken pieces.
Season and add the yogurt and lime zest and stir until all combined and the chicken is well coated.
Cover and leave in the fridge to marinate, preferably overnight. Heat a heavy based frypan and add the oil. Cook in small batches until golden and cooked through.
Pile onto a platter and garnish with fresh coriander leaves and fresh lime wedges to the side.
(note: Kashmiri chilli powder is not too spicy, it gives the chicken the lovely red colour)