Step-by-Step Instructions

1. 1.Sauté Onions

   Heat 3-4 tablespoons of cooking oil in a karahi (or deep pan) over medium-high heat. Add 2 roughly chopped onions and stir continuously until they turn golden brown. This process takes approximately 10 minutes.

2. 2.Add Garlic/Ginger Paste

   Once the onions are golden brown, reduce the heat slightly and add 1.5 tablespoons of garlic/ginger paste. Stir very quickly for about 1-2 minutes to cook the paste and blend it with the onions.

3. 3.Brown the Chicken

   Add 1 whole chicken, cut into pieces (on the bone), to the pan. Stir well to coat the chicken with the onion, garlic, and ginger flavors. Cook for about 10 minutes until the chicken is browned and has absorbed the flavors.

4. 4.Add Tomato Puree and Spices

   Add a couple of teaspoons of water to the pan to keep the mixture moist. Increase the heat slightly. Add 1 tablespoon of tomato puree and stir it in. Then, add 1 teaspoon of chili powder, 1.5 tablespoons of cumin/coriander powder, 0.5 teaspoon of garam masala, 0.5 teaspoon of turmeric powder, and 1.5 teaspoons of salt. Stir quickly and thoroughly to ensure all the spices are well-blended and coat the chicken.

5. 5.Add Fresh Tomatoes and Chilies, then Simmer

   Add 1 chopped fresh tomato and 2 roughly chopped green chilies (adjust to your heat preference). Stir everything together. Add a little more water (about 1 cup) to create the sauce. Lower the heat to a simmer and let the curry cook for 10-15 minutes, allowing the flavors to meld and the chicken to tenderize.

6. 6.Check Doneness and Serve

   After simmering, check if the chicken is fully cooked by piercing a piece with a fork; it should break up easily and be white inside. If not, continue simmering for another 2-3 minutes. At this stage, you can adjust the consistency of the sauce: for a drier curry, cook longer; for more sauce, stop now. Serve hot, garnished with fresh coriander.