Spicy Chicken Curry for Ragi Sangati and Rice

1.Heat vegetable oil in a large pot over medium heat. Add cumin seeds, cinnamon stick, and cardamom pods. Sauté until fragrant, about 1 minute.

2.Add finely chopped onions and cook until they turn golden brown, stirring occasionally.

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

4.Add the chicken pieces to the pot and sauté until they are sealed and browned on all sides, about 5-7 minutes.

5.Pour in the pureed tomatoes and cook for 5 minutes until the oil separates from the masala.

6.Add turmeric powder, red chili powder, and garam masala. Mix well to coat the chicken.

7.Whisk yogurt until smooth and add it to the pot, stirring continuously to avoid curdling.

8.Cover the pot and simmer for 20-25 minutes until the chicken is tender and cooked through, stirring occasionally.

9.Pour in coconut milk and cook for an additional 5 minutes to incorporate the flavors.

10.Garnish with fresh cilantro leaves before serving. Enjoy the spicy chicken curry with ragi sangati or rice!