Step-by-Step Instructions

1. 1.Sauté Green Chilies, Onions, Garlic, and Ginger

   Heat 1/4 cup cooking oil in a pan. Add 7-8 green chilies (seeds removed, slit) and cook on medium flame until they become aromatic and slightly change color. Then, add 2 sliced onions and cook until softened and slightly caramelized, but not browned. Next, add 6-7 cloves of garlic and 1-1.5 inches of sliced ginger. Continue cooking until their raw smell disappears, ensuring they do not brown.

2. 2.Add Tomatoes and Spices

   Add 2 chopped ripe tomatoes to the pan. Stir and cook until the tomatoes soften. Then, add 1.5 tsp salt, 1 tsp red chili powder, 0.5 tsp turmeric powder, 1 tsp dry coriander powder, and 0.5 tsp cumin powder. Sauté the mixture for a few minutes until all ingredients are well combined and fragrant.

3. 3.Grind the Masala Paste

   Turn off the flame. Transfer the cooked vegetable and spice mixture to a blender. Grind into a smooth paste, adding a little water if needed to achieve the desired consistency.

4. 4.Cook Chicken

   In the same pan, add another 1/4 cup cooking oil. Add 750g chicken pieces to the oil. Cook on medium flame, stirring occasionally, until the chicken changes color to white. Be careful not to overcook or dry out the chicken at this stage.

5. 5.Combine with Masala and Yogurt

   Pour the ground masala paste over the chicken. Stir well to coat all the chicken pieces evenly. Then, add 1 cup of yogurt to the chicken and masala mixture and mix thoroughly.

6. 6.Simmer and Tenderize

   Add a little water (e.g., 1/4 cup) to the pan to prevent the mixture from burning and to help tenderize the chicken. Cover the pan with a lid and cook on low to medium flame for about 20 minutes, or until the chicken is tender and cooked through.

7. 7.Reduce Gravy and Garnish

   Remove the lid. Increase the flame slightly and cook, stirring occasionally, until the excess water evaporates and the oil separates and comes to the surface. Do not dry the gravy completely; it should remain saucy. Finally, garnish with julienned fresh ginger, lemon slices (seeds removed), and chopped fresh coriander.

8. 8.Serve

   Serve the Green Chili Chicken Gravy hot with paratha, tandoori roti, or naan. You can also serve it with a side of raita for a complete meal.