Step 1: Prepare Onions

Heat 1/2 cup of oil in a pan. Add the thinly sliced onions and fry until they turn golden brown and crispy, about 5-7 minutes.

Step 2: Remove Onions

Remove the fried onions from the pan and set aside on a plate.

Step 3: Sauté Aromatics

In the same oil, add ginger-garlic paste and chopped green chilies. Sauté for 1-2 minutes until fragrant.

Step 4: Brown Chicken

Add the chicken pieces to the pan. Cook, stirring occasionally, for 5-7 minutes until the chicken changes color and is lightly browned on all sides.

Step 5: Add Tomatoes

Pour in the tomato puree. Mix well and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture.

Step 6: Add Spices

Add cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, cinnamon stick, cloves, and salt to taste. Mix thoroughly, ensuring all chicken pieces are coated with the spices. Cook for 3-5 minutes.

Step 7: Incorporate Yogurt

Add the whisked yogurt to the chicken mixture. Mix well and cook on medium-low heat for 5-7 minutes, stirring continuously to prevent curdling, until the gravy thickens and oil separates again.

Step 8: Simmer

Cover the pan with a lid and let the chicken simmer on low heat for 15-20 minutes, or until the chicken is fully cooked and tender.

Step 9: Serve

Transfer the chicken curry to a serving dish. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

• Ensure onions are fried to a deep golden brown for maximum flavor.

• When adding yogurt, stir continuously on low heat to prevent it from curdling.

• Adjust spice levels according to your preference.

• Add potatoes along with the chicken for a heartier meal.

• Use boneless chicken thighs for quicker cooking.

• Garnish with ginger juliennes for an extra zing.