How to make it
7 steps. Take it one step at a time.
Heat oil in a large pot or kadai
Heat oil in a large pot or kadai over medium heat. Add the curry leaves if using.
Add the finely chopped onions and sauté
Add the finely chopped onions and sauté until they turn golden brown, which should take about 8-10 minutes.
10 minStir in the ginger-garlic paste and sauté
Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
1 minAdd the chopped tomatoes, turmeric powder, red chili powder
Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the oil starts to separate from the spice mix.
5 minAdd the chicken pieces and salt
Add the chicken pieces and salt. Toss well to coat the chicken with the masala base and sauté for 5 minutes.
5 minPour in the water
Pour in the water and bring to a simmer. Cover the pot and cook on low-medium heat for 20 minutes, or until the chicken is tender and cooked through.
20 minSprinkle garam masala
Sprinkle garam masala over the curry, stir well, and cook for an additional 2 minutes. Adjust salt if needed.
2 min
A little kitchen wisdom
For a richer flavor, you can finish the curry with a splash of coconut milk or a dollop of heavy cream. This curry pairs perfectly with steamed basmati rice or hot naan.
