Step-by-Step Instructions

1. 1.Heat Oil and Sauté Onions

   Add 3-4 tablespoons of oil to a pan (karahi recommended) and heat it. Once hot, add 2 roughly chopped onions. Stir continuously until the onions turn golden brown, which should take about 10 minutes.

2. 2.Add Garlic/Ginger Paste and Chicken

   Reduce the heat slightly. Add 1.5 tablespoons of garlic/ginger paste to the browned onions and stir very quickly to combine. Immediately add 1 whole chicken, cut into pieces, to the pan. Stir well to ensure the chicken is coated with the onion and ginger-garlic mixture. Cook for about 10 minutes, allowing the chicken to absorb the flavors.

3. 3.Add Tomato Puree and Spices

   If the mixture looks a bit dry, add approximately 2 teaspoons of water to keep it moist. Then, add 1 tablespoon of tomato puree (Cirio brand recommended) and stir it in. Next, add the powdered spices: 1 teaspoon of chili powder, 1.5 tablespoons of cumin/coriander powder (50/50 mix), 0.5 teaspoon of garam masala, 0.5 teaspoon of turmeric powder, and 1.5 teaspoons of salt (or to taste). Stir quickly and thoroughly to coat the chicken evenly with all the spices.

4. 4.Add Fresh Tomatoes and Green Chillies

   Add 1 chopped fresh tomato and 2 roughly chopped green chillies to the pan. Stir well to incorporate them into the curry. Allow the tomatoes to soften slightly.

5. 5.Simmer the Curry

   Add a splash of water to the curry, then lower the heat and let it simmer for about 10-15 minutes. This allows the flavors to meld and the chicken to cook through. You can adjust the amount of water to achieve your desired sauce consistency (more water for a saucier curry, less for a drier one).

6. 6.Check for Doneness and Serve

   Check if the chicken is fully cooked by inserting a fork into a piece; it should break apart easily and be white inside. Once cooked, switch off the heat. Garnish with fresh coriander before serving.