Boneless Chicken Gravy

Ingredients

• - 500g boneless chicken
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Fry onions: Heat 3 tbsp oil. Add 2 finely chopped onions and cook on medium heat 10-12 minutes until golden.
3. Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.
4. Add tomatoes: Add 3 finely chopped tomatoes and cook 8-10 minutes until oil separates and tomatoes become a thick paste.
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. Add marinated chicken: Add chicken pieces. Toss and fry on high heat 6-8 minutes until chicken is sealed on all sides.
7. Add water: Add 1.5 cups warm water. Stir well. Bring to a boil.
8. Simmer: Cover and cook on medium-low heat 15-20 minutes until chicken is fully tender.
9. Thicken gravy: Uncover and cook 5 minutes until gravy reaches desired consistency.
10. Serve: Add 1 tsp garam masala. Adjust salt. Garnish with fresh coriander. Serve with rice, roti or naan.