Step 1

In a food processor, grind onion, garlic, ginger, green chili to a coarse paste.

Step 2

Heat oil in deep pan or pressure cooker. Add onion mixture and cook stirring often until mixture is medium brown, 5-8 minutes.

Step 3

Add all spices and saute for 30 seconds. Add grated tomatoes with salt and cook until oil separates (5-8 minutes). Reduce heat to low. Add **yogurt in small batches and stir quickly after each addition to mix in so that it not curdles. Add chicken and cook in masala for 2 minutes.

Step 4

Add 1 cup water, bring to boil. Reduce heat and simmer until chicken is fully cooked (15-20 minutes). Or if using pressure cooker, add 2/3 cup water, cook under high pressure for 10 minutes. If gravy is too thick, add little more water. If gravy is too thin, boil mixture to evaporate some liquid.

Step 5

Garnish with chopped cilantro and serve with naan bread. Enjoy!