Boneless Chicken Gravy

Method

1. 1

   Marinate chicken: Cut 750g boneless chicken into 2-cm cubes. Mix with half tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 30 minutes.

2. 2

   Fry onions: Heat 3 tbsp oil. Add 2 finely chopped onions and cook on medium heat 10-12 minutes until golden.

3. 3

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.

4. 4

   Add tomatoes: Add 3 finely chopped tomatoes and cook 8-10 minutes until oil separates and tomatoes become a thick paste.

5. 5

   Add spice powders: Add 1.5 tsp coriander powder, 1 tsp red chilli powder, 1 tsp cumin powder and half tsp turmeric. Fry 2-3 minutes.

6. 6

   Add marinated chicken: Add chicken pieces. Toss and fry on high heat 6-8 minutes until chicken is sealed on all sides.

7. 7

   Add water: Add 1.5 cups warm water. Stir well. Bring to a boil.

8. 8

   Simmer: Cover and cook on medium-low heat 15-20 minutes until chicken is fully tender.

9. 9

   Thicken gravy: Uncover and cook 5 minutes until gravy reaches desired consistency.

10. 10

    Serve: Add 1 tsp garam masala. Adjust salt. Garnish with fresh coriander. Serve with rice, roti or naan.