Chicken Curry

Curry Paste To make the curry paste, blend together the chopped onion, garlic cloves, ginger, green chilies, coriander seeds, cumin seeds, turmeric powder, garam masala, red chili powder, and salt until smooth.

Marinade In a bowl, combine the chicken pieces, yogurt, lemon juice, turmeric powder, red chili powder, and salt. Mix well to coat the chicken evenly. Cover and marinate for at least 1 hour or overnight in the refrigerator.

Curry In a large pan, heat vegetable oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.

Curry Add the finely chopped onion to the pan and cook until golden brown.

Curry Add the pureed tomatoes to the pan and cook for 2-3 minutes until the oil separates.

Curry Add the curry paste to the pan and cook for 2-3 minutes until the raw smell disappears.

Curry Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine.

Curry Add the marinated chicken pieces to the pan and cook for 5-6 minutes until they are lightly browned.

Curry Add water, cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and tender.

Curry Garnish with freshly chopped cilantro and serve hot with steamed rice or naan bread.