Homestyle Indian Chicken Curry

If marinating, combine chicken with 1/2 tsp turmeric, 1 tsp red chili powder, and 1/2 cup plain yogurt. Mix well and let sit for at least 30 minutes, or refrigerate for 2-4 hours.

Heat oil or ghee in a large pot or heavy-bottomed pan over medium-high heat. Add the chopped onions and saut until golden brown, about 10-15 minutes. Stir frequently to prevent burning.

Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Add the pureed or finely chopped tomatoes and cook until the oil separates from the mixture, about 5-7 minutes.

Lower the heat to medium. Add turmeric powder, coriander powder, cumin powder, and remaining red chili powder (and Kashmiri chili powder if using). Saut the spices for 1-2 minutes, adding a splash of water if the mixture becomes too dry to prevent burning.

Add the marinated chicken (or unmarinated chicken if skipping the marinade) to the pot. Increase heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it changes color and is lightly browned on all sides.

Add 1/2 cup of water or chicken broth and salt to taste. Bring the mixture to a simmer, then reduce heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.

Uncover the pot, increase heat to medium, and cook for another 5-10 minutes if you prefer a thicker gravy, allowing excess water to evaporate.

Stir in the garam masala and cook for 1 minute. Garnish with fresh coriander leaves before serving.