Murgh Ke Mazedar Tukray (Chicken Bits)
From Madhur Jaffrey's  Quick & Easy Indian Cooking

Ingredients:
2 1/2 pounds chicken breast, skinless and boneless
2  tsp. freshly ground black pepper
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper
2 tsp. ground cumin
1/3 tsp. ajwain seeds
2  cloves garlic
2  paprika
1 1/2 tsp. salt
3/8 cup vegetable oil

Preheat oven to 350 F. Cut each chicken breast piece into
thirds, then lengthwise and then crosswise into 3/4-inch to
1-inch segments. Place in a bowl. Add all the spices and 1
tablespoon of oil.. Mix well and set aside for 10  minutes
or longer. Heat 2 tablespoons oil in a large non-stick  pan
over very high heat. When oil is very hot put in chicken. Stir
fry quickly until chicken pieces are lightly browned or turn
opaque on  outside. Put in baking dish, cover loosely with
lightly oiled waxed  paper (which should sit inside dish and
directly on chicken) and bake  for 8-10 minutes or until
chicken pieces are cooked through. If not to be eaten
immediately, remove chicken pieces for dish to prevent
them from drying out. Seasonings can be premixed and
used on fish, beef and  pork.