Step 1: Marinate the Chicken

In a large bowl, combine the 1 kg chicken pieces with 1/2 cup plain yogurt, 2 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tbsp red chili powder, 2 tbsp coriander powder, 1 tsp cumin powder, and 1.5 tsp salt. Mix well to ensure all chicken pieces are coated. Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Step 2: Prepare the Gravy Base

Heat 3 tbsp cooking oil in a heavy-bottomed pan or pot over medium heat. Add 2 finely chopped large onions and sauté for 8-10 minutes until they turn golden brown and translucent. Add 2 slit green chilies and cook for another minute.

Step 3: Cook the Tomato Puree

Add the pureed 3 medium tomatoes to the pan. Cook on medium heat for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture, indicating it's well cooked.

Step 4: Add Marinated Chicken

Add the marinated chicken to the pan. Mix thoroughly with the onion-tomato gravy. Cook the chicken on medium-high heat for 10-12 minutes, stirring frequently, until the chicken changes color and is lightly seared on all sides.

Step 5: Simmer the Curry

Pour in 1 cup of water and add 1 tsp garam masala. Stir well, then bring the mixture to a boil. Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.

Step 6: Garnish and Serve

Once the chicken is tender and the gravy has reached your desired consistency, turn off the heat. Garnish generously with fresh chopped cilantro. Serve hot with steamed rice, naan, or roti.

• For a richer color, use Kashmiri red chili powder.

• Adjust green chilies according to your spice preference.

• Marinating the chicken for longer (up to 4 hours) enhances flavor and tenderness.

• Add cubed potatoes along with the chicken for a heartier curry.

• Substitute chicken with lamb for a lamb curry, increasing cook time as needed.

• For a creamy finish, stir in a tablespoon of heavy cream or cashew paste at the end.