Step 1

Place the onions in a food processor and use the pulse function to chop finely but not blend.

Step 2

Heat a heavy-bottomed pan or Dutch oven over medium-high or high heat (depending on your stove). Once hot, add the oil and chopped onions. Sauté until the onions turn golden (~12-15 min). Meanwhile, in the same food processor, add the tomatoes and pulse to chop into a rough purée. Deglaze the pan with 2 tbsp of water.

Step 3

Once the water dries up, add the garlic and ginger and sauté until the raw smell disappears and the onions deepen in color (~1 min). If needed, deglaze the pan again with 2 tbsp of water. Add the chicken and 1/4 tsp salt and fry it until it changes color, about 5 minutes.

Step 4

Add the whole spices, ground spices, remaining salt (2 tsp), and green chili pepper. Sauté for another 2-3 minutes. Deglaze the pan if the bits start to stick to the bottom of the pan.

Step 5

Add the tomatoes and sauté for another 2-3 minutes, until you can see the oil separating from the curry. Add 1 3/4 – 2* (see Note cups of water and stir to mix. Cover the pan to bring to a gentle boil.

Step 6

Once it begins to boil, lower the heat to a simmer (low or low-medium). Cover and allow the curry to cook for 25 minutes, stirring once in between. The chicken should be very tender. Taste and add salt, if needed. Uncover and continue to allow the chicken to simmer for 3-5 minutes, until the oil rises to the top.

Step 7

Turn off the heat. Garnish with garam masala and cilantro. Serve with rice, roti, or naan.