Cooking Instructions

• In a large pot, heat the cooking oil over medium heat. Add cumin and mustard seeds, allowing them to splutter.
• Add the finely chopped onions to the pot. Sauté until they turn golden brown.
• Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
• Add the pureed tomatoes along with turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the mixture.
• Add the chicken pieces to the pot, stirring to coat them in the spice mix. Cook for about 10 minutes until the chicken is no longer pink.
• Lower the heat and add yogurt, mixing well. Stir in the slit green chilies and cover the pot, letting it simmer for 20 minutes.
• Once the chicken is cooked through, add garam masala. Stir well and cook for an additional 5 minutes. Garnish with fresh coriander leaves.