Chicken Curry

1 large red onion chopped ( kept in the fridge for half an hour... This removes their pungency)

2 plum tomatoes blanched and chopped

1 inch piece ginger grated

3 cloves garlic smushed

2 tbsp garam masala

1 tsp cumin Pdr

1/2 tsp coriander Pdr

Olive oil

1/4 tsp cumin seeds

1 tsp turmeric

2 pinches sugar

Salt to taste

Chicken Broth

Cilantro

Optional  Fresh Cream

Chicken thighs boneless portions, around 6 pieces cut in halves into 12 portions and beaten flat with a mallet.

1) heat around 2 tbsp oil in a wide yet deep skillet on a medium flame.

2) add the cumin seeds and let them sizzle till they let out their smoky flavors .

3) now add the chopped onions slowly into the flavored oil.

4) stir to coat the oil well. At this point add the turmeric and sugar. These ingredients enhance taste and help speed up the caramelization process.

5) now cook the onions on a medium low flame for around 15 mins or until they turn slightly soft and golden brown. 

6)now to this add the ginger and the garlic together

7) sauté for 5 mins or until the flavors combine

8) time to add the spices. First comes the cumin, then coriander, finally the garam masala.

9) as this mixture sizzles add two tbsp chicken broth to help deglaze the pan.

10) now it's time for the chicken to join this flavor fest.

11) sauté the meat for 3 mins

12) add the tomatoes and make this into a wholesome mix.

13) add salt to taste

14) increase the flame to medium high, pour a cup of chicken broth.

15) once the curry bubbles, turn the flame low, cover and slow cook for around 30 minutes. After those 30 minutes a 1/4 cup of fresh cream can be added to enhance taste n colour. Adding cream to the curry makes it a korma style one.

16) ideally curry can also be slowcooked for over 90 mins to make it way tastier. But keep checking the liquid content and if its reduced, add more broth to give it that 'pasta sauce' consistency.

17) once the curry is ready, the chicken will be tender and full of flavor.

18) garnish with cilantro and take off the flame

19) serve warm with roti bread or steamed rice. 

An alternative way to add chicken into this dish would be to first heat 3 tbsp oil in a flat skillet on medium flame. Have chicken prepped to room temperature, patted dry with paper towels( this avoids splatter) and sear the chicken for 3 mins on each side. This process seals the juices of the meat. Then add the chicken as instructed in step # 10.