Indian Chicken Curry

Marinating the Chicken 1. In a bowl, combine the chicken cubes with yogurt, ginger paste, garlic paste, turmeric powder (1 teaspoon), chili powder, garam masala (1 teaspoon), and salt. Mix well to coat the chicken evenly. Cover and marinate for at least 1 hour, preferably overnight for enhanced flavors.

Cooking the Curry 2. Heat oil (2 tablespoons) in a large pan over medium heat. Add the chopped onions and sauté until golden brown.

3Add the pureed tomatoes (2), tomato paste (1 tablespoon), coriander powder (1 tablespoon), cumin powder (1 teaspoon), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and garam masala (1 teaspoon). Cook the spices until the oil (2 tablespoons) separates from the masala, stirring occasionally.

4Add the marinated chicken along with any remaining marinade to the pan. Stir well to combine the chicken with the masala.

5Pour in the water (1 cup) and bring the curry to a simmer. Cover the pan and let the chicken cook until tender, stirring occasionally.

Finishing Touches 6. Once the chicken is cooked through and the curry has thickened, adjust salt and spice levels according to taste preferences.

7Garnish with fresh cilantro leaves, sliced ginger, and coriander leaves before serving.

Serving 8. Serve the Indian chicken curry hot with steamed rice or naan bread for a complete and satisfying meal.