Chicken Curry

Method

1. 1

   Marinate chicken: Cut 750g chicken into medium pieces. Add half tsp turmeric, 1 tsp red chilli powder, 1 tsp ginger-garlic paste and salt. Mix well and marinate for at least 20 minutes.

2. 2

   Fry onions: Heat 3 tbsp oil in a heavy pan. Add 3 large thinly sliced onions. Cook on medium-high heat for 15-18 minutes, stirring frequently, until deep golden brown.

3. 3

   Add ginger-garlic paste: Add 1.5 tbsp ginger-garlic paste to the browned onions. Fry for 2-3 minutes until the raw smell goes.

4. 4

   Add tomatoes: Add 3 finely chopped tomatoes. Cook on medium heat for 10 minutes, pressing them down, until completely broken down and oil separates.

5. 5

   Add spices: Add 1.5 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chilli powder, half tsp turmeric and salt. Cook for 3 minutes, stirring constantly.

6. 6

   Add chicken: Add the marinated chicken pieces. Mix well to coat in the masala. Cook on high heat for 5 minutes, turning the pieces until they change colour on all sides.

7. 7

   Add water and cook: Add 1 cup warm water. Stir, bring to a boil, then cover and cook on low heat for 20 minutes.

8. 8

   Check chicken: Open the lid and test chicken by pressing with a spoon — it should feel tender with no resistance. If not, cook for 5 more minutes.

9. 9

   Add garam masala: Add 1 tsp garam masala and cook uncovered for 5 minutes to thicken the gravy. The oil will rise to the surface when done.

10. 10

    Taste and serve: Adjust salt. Garnish generously with fresh coriander and sliced ginger. Serve hot with rice, roti or naan alongside sliced onion and lemon wedges.