Directions

1. On a medium flame, heat oil in a deep pan. Stir in the chopped onions and chilies. Saute until deep golden in color, for 7 to 8 mins.
2. Add garlic and ginger and saute until you get a nice aroma, for about a minute.
3. Then add tomatoes, turmeric, and salt. Mix well and cook until the tomatoes turn soft and mushy.
4. Turn the heat down to low. Stir in the yogurt, red chili powder, garam masala, and coriander powder. Cook on low heat, until the mixture smells aromatic.
5. Add chicken. Fry on medium heat until the chicken turns white or pale in color, about 3 minutes.
6. Cover and cook on low heat for about 3 to 4 minutes.
7. Pour hot water (about 1/2 cup) to make a thick gravy. Be sure to use hot water as cold water can toughen up the chicken.
8. Cover and cook on a medium flame until the chicken is soft and the curry turns thick.
9. Taste the curry and adjust seasonings as needed.
10. Serve with naan, rice, or chapathi.