Step 1: Sauté Aromatics

Heat 100ml of oil in a pan. Add 2 finely chopped onions and sauté until they become soft and translucent.

Step 2: Cook Tomatoes

Add 3 chopped tomatoes to the pan and cook, stirring occasionally, until they soften and break down into a paste-like consistency.

Step 3: Add Spices

Add 1 chopped green chilli, 2 tsp each of garlic paste and ginger paste, 2 tsp of tomato puree, 1 tsp salt, 1 tsp garam masala, 2 tsp turmeric powder, and 1 tsp chilli powder. Mix everything well and cook the spices for a few minutes until the oil starts to separate from the masala.

Step 4: Cook the Chicken

Add 1 kg of chicken to the pan. Mix well to coat the chicken with the masala and cook for 10 minutes, stirring frequently.

Step 5: Simmer the Curry

Pour in 500ml of water, stir to combine, and bring to a boil. Reduce the heat, cover the pan, and let it simmer for 20-30 minutes, or until the chicken is fully cooked and the gravy has thickened to your desired consistency.

Step 6: Garnish and Serve

Once the curry is ready, garnish with fresh chopped coriander. Stir it in, and serve the chicken curry hot.

• Ensure the onions are fried until they are soft and translucent to form a good base for the gravy.

• Cook the tomato and spice mixture (masala) until the oil separates from it; this is a key indicator that the base is well-cooked.

• Allow the chicken to cook in the masala for a few minutes before adding water to let it absorb the flavors.

• Add 1/2 cup of yogurt along with the spices for a creamier and tangier gravy.

• Include cubed potatoes along with the chicken for a more filling curry.

• For a spicier version, increase the amount of green chillies and chilli powder.