Step-by-Step Instructions

1. 1.Sauté Onions

   Heat 3-4 tablespoons of oil in a pan over medium-high heat. Add 2 roughly chopped onions and stir continuously until they turn golden brown, which takes approximately 10 minutes.

2. 2.Add Garlic and Ginger Paste

   Reduce the heat slightly. Add 1.5 tablespoons of garlic and ginger paste to the browned onions. Stir very quickly for about 1 minute until fragrant.

3. 3.Brown the Chicken

   Add 1 whole chicken, cut into pieces, to the pan. Stir to ensure the chicken is well coated with the onion, garlic, and ginger mixture. Cook for about 10 minutes, allowing the chicken to brown and absorb the flavors.

4. 4.Incorporate Tomato Puree

   Add a couple of teaspoons of water to the pan to keep the mixture moist. Increase the heat slightly. Stir in 1 tablespoon of tomato puree.

5. 5.Add Dry Spices

   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, and 1.5 teaspoons of salt. Stir quickly and thoroughly to blend all the spices with the chicken and other ingredients.

6. 6.Add Fresh Tomatoes

   Add 1 chopped fresh tomato to the curry. Stir well and allow the tomatoes to soften, which will take a few minutes.

7. 7.Add Green Chilies and Simmer

   Add 2 roughly chopped green chilies. Stir them into the curry. Add a little more water if the curry looks too dry. Lower the heat and let the curry simmer for about 10-15 minutes, or until the chicken is fully cooked and tender.

8. 8.Check Doneness and Serve

   Check the chicken for doneness by piercing it with a fork; it should break up easily and be white inside. At this stage, you can decide if you want a thicker or more saucy curry. If you prefer it drier, continue simmering until the sauce reduces. Garnish with fresh coriander and serve hot.