Chicken Curry

Ingredients

• 1 kg chicken, bone-in pieces
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 2 tbsp oil
• Fresh coriander
• Salt to taste

Method

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. 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. 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. 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. 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. 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. 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. 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. 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. 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.