Spicy Kadhai Chicken with Aromatic Herbs and Tomatoes

1.Heat the vegetable oil in a large kadhai or wok over medium heat.

2.Add the finely chopped onions and sauté until they turn golden brown.

3.Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.

4.Add the chopped tomatoes and green chilies, cooking until the tomatoes soften and the oil starts to separate.

5.In a bowl, mix the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Add this spice mix to the kadhai and stir well to combine with the onion-tomato mixture.

6.Add the chicken pieces to the kadhai, stirring to coat them evenly with the spices. Cook for about 5-7 minutes until the chicken starts to brown.

7.Pour in enough water to cover the chicken, bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.

8.Once the chicken is cooked, add the diced bell peppers and garam masala. Stir well and cook for an additional 5 minutes, allowing the flavors to meld together.

9.Garnish with fresh coriander leaves before serving.