Classic Indian Chicken Curry

1.Heat the vegetable oil in a large pot over medium heat.

2.Add the cumin seeds and let them sizzle for a few seconds until fragrant.

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

4.Stir in the minced garlic and grated ginger, cooking for another 2 minutes until aromatic.

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

6.In a bowl, mix the yogurt with the coriander powder, garam masala, turmeric powder, red chili powder, and salt until well combined.

7.Add the chicken pieces to the pot and stir to coat them with the onion-tomato mixture.

8.Pour the yogurt mixture over the chicken, stirring well to combine all the ingredients.

9.Cover the pot and let the chicken cook for about 15 minutes on medium heat, stirring occasionally.

10.Add 1 cup of water to the pot, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes until the chicken is tender and cooked through.

11.Once cooked, taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.