Chicken Curry

Ingredients:

For the Chicken Marinade:

- 700g chicken, cut into pieces
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste

For the Curry:

- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 3 tomatoes, chopped
- 1 green chili, chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 1 cup coconut milk (optional)
- Fresh cilantro, chopped (for garnish)

Instructions:

Chicken Marinade:

1. In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, chili powder, ground cumin, salt, and pepper.

2. Add chicken pieces to the marinade, ensuring they are well-coated. Allow it to marinate for at least 30 minutes, or refrigerate overnight for more flavor.

Cooking the Curry:

1. Heat vegetable oil in a large pan over medium heat.

2. Add chopped onions and sauté until golden brown.

3. Stir in ginger-garlic paste and green chili. Sauté for a minute until fragrant.

4. Add ground coriander, ground cumin, chili powder, turmeric powder, and salt. Cook for 2-3 minutes, stirring continuously.

5. Add chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.

6. Add marinated chicken to the pan. Cook until the chicken is browned on all sides.

7. If using coconut milk for a creamier curry, add it at this stage. Adjust the consistency with water if needed.

8. Cover the pan and simmer until the chicken is fully cooked and the flavors meld together (about 20-25 minutes).

9. Sprinkle garam masala over the curry and mix well.

10. Garnish with fresh cilantro before serving.

11. Serve the chicken curry with rice, naan, or your favorite bread.

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