Ingredients:

  • 1.5 lbs (700g) boneless chicken thighs or paneer, cubed
  • 1 cup (240ml) plain yogurt
  • 2 tablespoons (30g) ginger-garlic paste
  • 1 teaspoon (5g) turmeric powder
  • 1 teaspoon (5g) red chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons (30ml) vegetable oil or ghee
  • 1 large onion, finely sliced
  • 2-3 green chilies, slit lengthwise (optional, adjust for heat)
  • 1 tablespoon (15g) cumin seeds
  • 1 tablespoon (15g) coriander powder
  • 1 teaspoon (5g) garam masala
  • 1 cup (240ml) coconut milk or cream
  • ½ cup (120ml) water
  • Fresh coriander for garnish

Instructions:

  1. Combine chicken or paneer, yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt in a bowl. Mix well and marinate for at least 30 minutes.
  2. Heat oil or ghee in a heavy-bottomed pot over medium heat. Add sliced onions and cook until golden brown, about 10-15 minutes.
  3. Stir in green chilies, cumin seeds, coriander powder, and the marinated chicken or paneer. Cook for 8-10 minutes until the meat is browned.
  4. Pour in coconut milk and water, stirring to combine. Bring to a simmer, then reduce heat to low. Cover and let cook for 20-25 minutes until meat is tender and sauce has thickened.
  5. Stir in garam masala and adjust seasoning if necessary. Garnish with fresh coriander before serving.