Step-by-Step Instructions

1. 1.Heat oil

   Heat 3 tablespoons of cooking oil in a large pot over medium heat.

2. 2.Sauté onions

   Add 2 medium chopped onions to the hot oil. Sauté for 5-7 minutes until they turn translucent and light golden brown.

3. 3.Add green chilies and salt

   Add 6 slit green chilies and 1 teaspoon of salt to the sautéed onions. Mix well and cook for 1-2 minutes.

4. 4.Add tomatoes and cook

   Incorporate 2 medium chopped tomatoes into the mixture. Cover the pot with a lid and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

5. 5.Add ginger-garlic paste

   Remove the lid and add 2 tablespoons of ginger-garlic paste. Sauté for 2-3 minutes until the raw aroma of ginger and garlic disappears.

6. 6.Add turmeric powder and chicken

   Sprinkle 1/2 teaspoon of turmeric powder over the mixture. Add 1 kg of cleaned and cut chicken pieces to the pot. Mix thoroughly to coat the chicken with the spices and onion-tomato base.

7. 7.Cook chicken partially

   Cover the pot with a lid and cook the chicken for 15-20 minutes on medium heat. The chicken will release its own water and cook partially. Stir occasionally to prevent sticking.

8. 8.Add red chili powder

   Remove the lid and add 3 tablespoons of red chili powder. Mix vigorously to combine all ingredients. Continue cooking for 5-7 minutes until the oil starts to separate from the gravy and the chicken is well coated with the spices.

9. 9.Add garam masala and coriander leaves

   Add 1 teaspoon of garam masala powder and 1/4 cup of fresh chopped coriander leaves. Stir gently to incorporate.

10. 10.Final simmer and serve

    Simmer for another 2-3 minutes. The chicken curry is now ready to be served hot with your choice of rice or bread.