Step-by-Step Instructions

1. 1.Sauté onion

   Pour oil into a pan and heat it. Add one large chopped onion and sauté until it softens and turns translucent.

2. 2.Add ginger garlic paste

   Add 2 tablespoons of ginger garlic paste to the sautéed onions and mix well, cooking for about 1-2 minutes until fragrant.

3. 3.Add chicken

   Add the chicken pieces to the pan and stir to coat them with the onion and ginger-garlic mixture. Cook until the chicken starts to change color.

4. 4.Add tomato puree and paste

   Pour in 2 cups of tomato puree and 1 tablespoon of tomato paste. Mix thoroughly with the chicken and other ingredients.

5. 5.Season with salt and turmeric

   Add salt to taste and 1 teaspoon of turmeric (haldi) powder. Stir to combine the spices.

6. 6.Add red chilli powder and flakes

   Add 1 teaspoon of red chilli powder and 1 teaspoon of red chilli flakes. Mix well to distribute the spices evenly.

7. 7.Add garam masala and green chillies

   Sprinkle 1 teaspoon of garam masala powder and add 2-3 green chillies to the gravy. Stir everything together.

8. 8.Add olive oil and butter (optional)

   Optionally, drizzle some olive oil and add a knob of butter to the gravy for richness. Stir until the butter melts and combines.

9. 9.Add Kasuri methi and coriander

   Add 1 teaspoon of Kasuri methi (dried fenugreek leaves) and fresh coriander for garnish. Stir gently.

10. 10.Simmer

    Cover the pan with a lid and let the chicken gravy simmer for about 10-15 minutes, or until the chicken is cooked through and the gravy has thickened to your desired consistency.

11. 11.Serve

    Once cooked, remove the lid and serve the one-pot tomato chicken gravy hot, garnished with fresh coriander.