Oregano chicken (oregano flavoured marinated chicken)

Clean and wash the chicken and pat dry.
Mix in the ginger garlic paste, grated onion and chillies to the curd. Incorporate them all well. Marinate the chicken with this marinade.
Keep the chicken covered with cling film in the refrigerator for at least half an hour and for maximum two hours.
Heat the oil in a wok or thick bottom pan and swirl it around to grease the wok.
Add the cumin seeds. Once they splutter, add the marinated chicken with its marinade
Sauté on high heat for 1 minutes
Lower the heat and cover the chicken. The chicken will release water due to presence of yoghurt
Let it cook for 20 minutes (depending on the size of the chicken pieces)
Increase the heat to maximum and reduce the juices of chicken.
Half way through, add oregano, salt and coriander powder.
Keep stirring it till the marinade coats the chicken well.
Remove from the fire and transfer to the serving bowl.

Note: In case you intend to keep the chicken dry, do it only if you intend to serve it right away, or else it will be too dry to eat. I would advise semi-dry since that way you can enjoy the flavours of the marinade much more and chicken will remain moist.