Chicken Curry

1: In a deep bottomed pot, sauté the onion on medium heat until golden brown in oil.

2: Once golden, add the ginger and garlic, frying for a minute.

3: Add the tomatoes, turmeric, salt, and red chili powder. Let the tomatoes sweat and become part of the masala.

4: Blitz the mixture in a blender for a smooth curry, if desired.

5: Return the mixture to the pot on medium heat and add the chicken and ground roasted cumin coriander powder.

6: Add the beaten yogurt and cardamom pods. Cook until the mixture releases oil.

7: Add warm water or yakhni (bone broth).

8: Add peas and whole green chilies, checking for seasoning.

9: Cook for 15 minutes with chicken breast or 25 minutes with bone-in chicken on low heat.

10: Check seasoning again, then add garam masala and cilantro.

11: Turn off the heat and let the curry infuse for a few minutes before serving hot with rice or roti.