Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces with plain yogurt, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, 1/2 tsp cumin powder, and 1 tsp salt. Mix thoroughly to ensure all chicken pieces are well coated. Cover the bowl and marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

Step 2: Sauté Onions

Heat 3 tablespoons of cooking oil in a large pot or kadai over medium heat. Add the finely chopped onions and sauté, stirring frequently, until they turn golden brown, which should take approximately 8-10 minutes.

Step 3: Add Aromatics

Once the onions are golden, add 1 tablespoon of ginger-garlic paste and the 2 slit green chilies. Sauté for 1-2 minutes, stirring continuously, until the raw smell of the ginger-garlic paste disappears.

Step 4: Cook Dry Spices

Reduce the heat to low. Add 1 tbsp coriander powder, 1 tsp cumin powder, and 1 tsp red chili powder (adjust to your spice preference). Cook for 30 seconds, stirring constantly, to lightly toast the spices and release their aroma.

Step 5: Add Tomatoes and Cook Masala

Pour in the pureed tomatoes. Increase the heat to medium and cook, stirring occasionally, until the oil starts to separate from the masala mixture and the tomatoes are well cooked down. This process typically takes about 10-12 minutes.

Step 6: Add Marinated Chicken

Add the marinated chicken to the pot with the cooked masala. Mix well to ensure each piece of chicken is thoroughly coated with the gravy.

Step 7: Simmer Chicken

Cover the pot with a lid and reduce the heat to medium-low. Let the chicken simmer for 15-20 minutes, stirring occasionally, until the chicken is tender and fully cooked through. If the curry appears too thick, add up to 1/2 cup of water to adjust the consistency to your liking.

Step 8: Finish with Garam Masala

Stir in 1 tsp of garam masala. Cook for an additional 2 minutes, uncovered, allowing the flavors to meld.

Step 9: Garnish and Serve

Garnish the chicken curry generously with fresh chopped coriander. Serve hot with steamed rice, naan, or roti.

• Marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator, for deeper flavor.

• Adjust the amount of red chili powder and green chilies according to your preferred spice level.

• Cook the onions until deeply golden brown for a richer curry base.

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

• Use boneless chicken thighs or breasts, adjusting cooking time as needed.

• For a creamier texture, stir in 2 tablespoons of heavy cream or cashew paste at the end.