Step 1

Heat the oil to medium heat, add cumin and cardamom pods. Let the spices sizzle for a few seconds, then add the chopped onions and saute for 1-2 minutes, until soft.

Step 2

Add garlic paste and ginger paste and continue stir until the onions are light brown. Then follow with the chilli powder, turmeric, and garam masala and stir for a few seconds.

Step 3

Next, add the chopped tomatoes and cook until the tomatoes are reduced and oil starts to separate. Then stir in tomato puree. Add the chicken pieces, combine well with the curry paste, and cook for 2-3 minutes.

Step 4

Now add the warm water and follow with Naga chilli pickle, Kasuri methi, and salt to taste.

Step 5

Close the lid and cook with low-medium for 15-20 minutes or until the chicken is tender. Stir occasionally and add more water if needed.

Step 6

Finish with green chillies and chopped coriander. Serve with plain rice or choice of flatbread. Enjoy!