Step-by-Step Instructions

1. 1.Heat Oil and Fry Onions

   Add 3-4 tablespoons of oil to a hot pan. Once the oil is hot, add 2 roughly chopped onions. Stir continuously and fry until the onions turn golden brown, which takes approximately 10 minutes.

2. 2.Add Garlic and Ginger Paste

   Turn down the heat slightly. Add 1.5 tablespoons of garlic and ginger paste to the browned onions. Stir very quickly for about 1 minute to prevent burning.

3. 3.Add Chicken

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

4. 4.Add Water and Tomato Puree

   If the mixture looks a bit dry, add a couple of teaspoons of water to keep it moist. Then, add 1 tablespoon of tomato puree (Cirio brand recommended) and stir it in thoroughly.

5. 5.Add Spices

   Add 1 teaspoon of chilli powder, 1.5 tablespoons of cumin/coriander powder (50/50 mix), 0.5 teaspoon of garam masala, 0.5 teaspoon of turmeric, and 1.5 teaspoons of salt to the chicken. Stir quickly to ensure all the chicken pieces are well coated with the spices.

6. 6.Add Fresh Tomatoes and Chilies

   Add a little more water to the pan and stir. Then, add 1 chopped fresh tomato and 2 roughly chopped green chilies. Stir everything together.

7. 7.Simmer the Curry

   Add a little more water to the pan. Lower the heat and let the curry simmer for about 10-15 minutes, allowing the flavors to meld and the chicken to cook through. The tomatoes should soften during this time.

8. 8.Check Doneness and Serve

   Double-check if the chicken is fully cooked by using a fork to see if it breaks up easily and is white inside. Once cooked, the curry is ready to be served. You can adjust the sauce consistency to your preference by simmering longer for a thicker sauce or stopping at this stage for more gravy.