Step 1

In a large skillet over medium heat add the oil, grated ginger, and mined garlic cloves. Saute for a minute then add the chopped onions and cook until the onions are translucent. Pro tip - make sure to saute the onions well so they almost disappear in the gravy by the time the curry is ready. This makes a huge difference in flavor.

Step 2

Add curry powder and a few tbsp of water to help the spices saute on medium-low heat until fragrant. Pro tip - Cook the spices on low adding just a few tablespoons of water to prevent them from burning.

Step 3

Add chicken and saute another two minutes until no longer pink. Then add the yogurt, lemon juice, and chopped cilantro. Combine well. Pro tip - stir the yogurt with the whisk before adding it to the pot to prevent any lumps.

Step 4

Add the water or broth and season with salt and pepper. Add the garam masala spice and combine well. Cover the pan and bring to boil on medium-high heat. Then simmer on medium heat for 10 to 12 minutes. Pro tip - if you use chicken breast it should be done in about 6 to 8 minutes, boneless chicken thighs or legs will take about 10 to 12 minutes.

Step 5

After 12 minutes, check to ensure the chicken is tender. Taste and adjust seasoning and consistency. Garnish with more chopped fresh cilantro. Pro tip - if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving chicken curry with chapati or naan a thicker consistency is preferable.