Step 1

Heat oil in a saucepan or pot and add your onions and minced green chili

Step 2

Saute on medium heat till the onions edges are a golden colour, 6-7 minutes

Step 3

Add a splash of water and your crushed ginger and garlic, cook for a minute

Step 4

Stir in your tomatoes, turn the heat up and cover to rapdily soften them to save time. After a minute or so open the lid and saute on medium high heat till the moisture is gone and the masala looks lovely and cooked (oil rises to the top).

Step 5

Now stir in the chicken and spices and cook stirring frequently until the chicken changes colour.

Step 6

Cover and cook on low heat until the chicken is cooked through (breaks easily), add a little water if necessary.

Step 7

Tip: If this is a make ahead dish and you want to avoid any funky smells cook on low heat with a splash of water for about half an hour and then proceed to the next step.

Step 8

When the chicken is done then take the pot off the heat and gently mix in your well whipped room temperature yogurt.

Step 9

Now taste and adjust seasoning and consistency of the gravy with water. Bring to a boil to make the gravy cohesive.

Step 10

Add your favourite things from the finishing touches section, cover with a lid and turn the heat off. So much YUM!