Ingredients
- Chicken pieces (boneless, skinless) – 1.5 lbs
- Onion (finely chopped) – 1 large
- Tomato paste – 2 tbsp
- Ginger-garlic paste – 2 tbsp
- Turmeric powder – 1 tsp
- Garam masala – 1 tsp
- Chili powder – 1 tsp (adjust to taste)
- Vegetable oil – 2 tbsp
Instructions
- Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Step 2: Add the ginger-garlic paste and tomato paste to the pot. Sauté for another 2-3 minutes until the raw smell disappears.
- Step 3: Stir in the turmeric powder, chili powder, and garam masala. Cook for 1 minute, stirring constantly to prevent burning.
- Step 4: Add the chicken pieces to the pot and stir well to coat them with the spice mixture. Cook for 5-7 minutes, until the chicken is lightly browned on all sides.
- Step 5: Add 1 cup of water to the pot, bring to a simmer, then cover and reduce heat to low. Let it cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Step 6: Garnish with fresh cilantro (optional) and serve hot with rice or naan.
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 3 days, allowing the flavors to meld even more.
- For best results, reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to prevent drying.
- Serve this flavourful curry with warm naan bread for dipping or fluffy basmati rice to soak up all the delicious sauce.
- To prevent the spices from burning in Step 3, add a tablespoon of water to the pan if it looks too dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American