🧂 Ingredients: Chicken: 700g chicken (bone-in, cut into medium pieces) Vegetables & Aromatics: 3 medium tomatoes (chopped or blended) 1 medium onion (finely sliced – optional for traditional version) 1 tablespoon ginger paste 1 tablespoon garlic paste 2–3 green chilies (slit or chopped) Fresh coriander (for garnish) Julienned ginger (for garnish) Spices: 1 teaspoon red chili powder (adjust to taste) 1 teaspoon Kashmiri chili powder (optional, for color) 1 teaspoon turmeric powder 1.5 teaspoons coriander powder 1 teaspoon cumin seeds 1 teaspoon garam masala Salt to taste 1/2 teaspoon black pepper (optional) Other: 4–5 tablespoons oil (preferably vegetable or mustard oil) 1/2 cup water (as needed) 1 tablespoon yogurt (optional, for richness)
🔥 Instructions: Heat oil in a wok or heavy-bottomed pan. Add cumin seeds and let them sizzle for a few seconds. Add the chicken pieces, and sauté on medium-high heat until they start turning golden on the outside (5–7 minutes). Add ginger and garlic paste, stir for a minute until fragrant. Now add the chopped tomatoes (or blended, if you prefer smoother texture). Cook uncovered until tomatoes break down and oil begins to separate from the masala (10–15 minutes). Stir frequently. Add all the dry spices: chili powder, turmeric, coriander powder, salt, and optionally black pepper. Mix well to coat the chicken. (Optional) Add 1 tbsp yogurt for creaminess. Stir and let it cook for 2–3 minutes. Add green chilies and about 1/2 cup water if the curry is too dry. Cover and cook for another 10 minutes on low-medium heat until chicken is fully cooked and tender. Finish with garam masala, stir, and cook uncovered for another 2–3 minutes to let the flavors meld and oil rise to the top. Garnish with julienned ginger and fresh coriander.
🍽️ Serving Suggestions: Serve hot with naan, roti, or jeera rice. A side of raita or salad balances the heat.
Let me know if you want a restaurant-style, low-oil, or instant pot version too!
