Chicken Curry

Marinate the chicken In a bowl, mix together yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, chili powder, and salt.

2.Add the chicken pieces to the marinade mixture and mix well. Let it marinate for at least 30 minutes.

Cook the onions Heat oil in a large pan over medium heat. Add the chopped onions and cook until golden brown.

4.Add the ginger-garlic paste and cook for another 2 minutes.

5.Add the pureed tomatoes and cook for 5 minutes, stirring occasionally.

6.Add the cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well and cook for another 2 minutes.

7.Add the marinated chicken to the pan and cook for 5 minutes, stirring occasionally.

8.Add coconut milk, water, and salt. Stir well and bring to a boil.

9.Reduce the heat to low, cover the pan, and let it simmer for 20 minutes or until the chicken is cooked through and tender.

10.Garnish with freshly chopped coriander leaves.

11.Serve hot with steamed rice or naan bread.