Authentic Chicken Curry

1In a large pan, heat vegetable oil (2 tbsp) over medium heat. Add cumin seeds (1 tsp) and let them crackle for a few seconds.

2Add the finely chopped onion (1 large) and sauté until golden brown, about 5-7 minutes.

3Stir in the minced garlic (3 cloves) and grated ginger, cook for another 2 minutes until fragrant.

4Add the chopped tomatoes (2) and cook until they are soft and mushy, about 5 minutes.

5Incorporate the coriander powder (1 tsp), turmeric powder (1 tsp), garam masala (1 tsp), and chili powder (1 tsp). Mix well to combine all the spices with the tomato mixture.

6Add the boneless chicken thighs (2 lbs) and cook until they are no longer pink, stirring occasionally, about 8-10 minutes.

7Pour in the chicken broth (½ cup) and simmer the curry for another 10-15 minutes until the chicken is cooked through and the flavors have melded together.

8Stir in the yogurt (½ cup) and cook for an additional 5 minutes to thicken the curry.

9Season with salt to taste and adjust the consistency by adding more broth if needed.

10Garnish with fresh cilantro leaves before serving. Serve hot with steamed rice or naan bread.