Indian Chicken Masala Curry

Ingredients

• Chicken: 500 grams (boneless or bone-in, cut into pieces)
• Marination: ½ tsp turmeric powder, 1 tsp salt, and 1.5 tsp lemon juice (or ½ cup curd)
• Base & Aromatics: 2 medium onions (finely chopped), 2 tsp ginger-garlic paste, 2 small tomatoes (chopped), and 2 green chilies
• Spices: 2 tsp Kashmiri chili powder, 2.5 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, ½ tsp black pepper, and 2 tsp kasuri methi (fenugreek leaves)
• Cooking Fat & Liquid: 3 tbsp cooking oil/butter and 200 ml water

Instructions

1. Marinate the chicken: Mix the chicken pieces with turmeric, salt, and lemon juice (or curd). Set aside for 30 to 60 minutes.
2. Sauté the onions: Heat oil and butter in a pan over medium heat. Add the chopped onions and ½ tsp salt, then fry for 6 to 7 minutes until light brown.
3. Add aromatics and spices: Stir in the ginger-garlic paste and green chilies, cooking for 2 minutes. Add a splash of water along with the Kashmiri chili powder, coriander powder, cumin powder, and black pepper, letting them cook on low heat for 2 minutes.
4. Build the tomato base: Add the chopped tomatoes and cook for 6 to 7 minutes until they turn soft and mushy.
5. Cook the chicken: Toss in the marinated chicken and unroasted kasuri methi, searing on high heat for 3 minutes until the color changes and oil starts to separate.
6. Simmer: Pour in 200 ml of water, cover the pan, and let it simmer on low heat for 15 minutes until the chicken is tender.
7. Finish: Stir in the garam masala and crushed dry-roasted kasuri methi, garnish with fresh coriander leaves, and serve hot.