A curry that gets its deep but light flavours from caramelized onions and mild spices
Heat oil in a heavy bottomed pot
Add the cumin seeds and whole black pepper
When the cumin seeds start to sizzle then add the onions
Cook on medium heat stirring occasionally until the onions are mostly a rich brown
Now add the garlic paste, saute for a minute then add the red chili powder, turmeric, coriander powder and salt.
If at any time during the process the spices or onions start to burn add a splash of hot water.
Cook stirring frequently for about a minute then add the chicken pieces, stirring them at regular intervals until the look cooked/white from all sides.
Pour 1.5-2 cups of hot water into the pot, bring to a boil and then simmer covered for 30 minutes. The chicken should be nice and tender.
Increase the heat and dry up the masala, as you do so the onions will break down and form a beautiful cohesive paste. You can skip this step if you're pressed for time and simply adjust the consistency of the curry to your liking.
Once the masalas become a paste and the oil rises to the top (bhunn) then add hot water as per your preference along with the green chilies and bring the mixture to a boil.
Turn the heat off, add the garam masala, adjust the seasoning, top with cilantro and serve.