Spicy Indian Chicken Curry

1.Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

2.Add the finely chopped onions and sauté until they turn golden brown, about 8-10 minutes.

3.Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2-3 minutes until the raw smell disappears.

4.Add the pureed tomatoes to the pot and cook for about 5-7 minutes until the oil starts to separate from the mixture.

5.Sprinkle in the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes to toast the spices.

6.Add the chicken pieces to the pot, stirring to coat them in the spice mixture. Cook for about 5-7 minutes until the chicken is browned on all sides.

7.Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pot and let it cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.

8.Once the chicken is cooked, stir in the garam masala and lemon juice. Adjust seasoning if necessary.

9.Garnish with fresh cilantro before serving.