Spicy Indian Chicken Curry

1Heat vegetable oil (¼ cup) in a large pot over medium heat.

2Add cumin seeds (1 tsp) and let them splutter.

3Add chopped onions and sauté until golden brown, about 5 minutes.

4Stir in minced garlic (3 cloves) and grated ginger, cook for another 2 minutes until fragrant.

5Add the chopped tomatoes (2) and cook until they soften and release their juices, about 5-7 minutes.

6Add coriander powder (1 tsp), turmeric powder (1 tsp), garam masala (1 tsp), chili powder (½ tsp), and paprika (½ tsp). Stir well to combine all the spices with the onion (1 large)-tomato mixture.

7Add the chicken thighs (2 lbs) to the pot and coat them with the spice mixture. Cook for 5-7 minutes until the chicken is slightly browned.

8Pour in the plain yogurt (½ cup) and coconut milk (½ cup). Stir to combine and bring the mixture to a simmer.

9Cover the pot with a lid and let the curry simmer on low heat for 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender.

10Garnish with fresh cilantro leaves before serving.

11Serve the spicy Indian chicken curry hot with steamed rice or naan bread.