A chicken dish with a little gravy and a whole lot of flavour!
Heat oil in a saucepan or pot and add your onions and minced green chili
Saute on medium heat till the onions edges are a golden colour, 6-7 minutes
Add a splash of water and your crushed ginger and garlic, cook for a minute
Stir in your tomatoes, turn the heat up and cover to rapdily soften them to save time. After a minute or so open the lid and saute on medium high heat till the moisture is gone and the masala looks lovely and cooked (oil rises to the top).
Now stir in the chicken and spices and cook stirring frequently until the chicken changes colour.
Cover and cook on low heat until the chicken is cooked through (breaks easily), add a little water if necessary.
Tip: If this is a make ahead dish and you want to avoid any funky smells cook on low heat with a splash of water for about half an hour and then proceed to the next step.
When the chicken is done then take the pot off the heat and gently mix in your well whipped room temperature yogurt.
Now taste and adjust seasoning and consistency of the gravy with water. Bring to a boil to make the gravy cohesive.
Add your favourite things from the finishing touches section, cover with a lid and turn the heat off. So much YUM!
No time, no problem - here are some tips for quick and easy subs!
ginger and garlic - use a heaped tsp of each
roasted cumin and coriander - use a cracking of fresh pepper or a little extra garam masala
yoghurt - if you don't have any no worries, add a splash of cream at the end or a little milk!