This is my own style of making spicy chicken curry.
Marinade:
- 1lb boneless chicken breast cut into small pieces (~1 in pieces)
- 1 cup plain yogurt
- 1 tsp Red Chili Powder
- 1 tbsp Salt (or as per taste)
- 1 tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 0.5 tsp Garam Masala
- 3 garlic cloves minced
- 1 small piece of ginger minced (~.5 oz)
Mix all the ingredients in a bowl and keep overnight in the fridge
Tomoto Puree:
- 3 big roma tomatos
- 3 garlic cloves minced
- 1 small piece of ginger minced (~.5 oz)
Put everything in a blender and make the puree
Curry:
- 3 big red onions thinly sliced
- 1 tbsp Salt (or as per taste)
- 2 tbsp Meat Masala
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- Canola Oil (4 tbsp or 0.25 cup)
- Cilantro Chopped (0.5 cup)
Saute onions in oil until golden brown. Then add marinated chicken one piece at a time (if you put all at the same time then they won’t saute well).
After all chicken pieces are lightly sauteed, add Salt, Meat Masala, Red Chili Powder and Garam Masala. Stir.
Add tomato puree and let it cook well. Keep stirring from time to time. Two ways you can tell tomatos are cooked – taste should not be like raw tomatos and you should see oil separating out.
Let it simmer for 1 hour.
Garnish with chopped cilantro leaves.