1. Sauté Aromatics

• Heat oil in a large pot or deep skillet over medium heat.
• Add chopped onions and sauté for 8–10 minutes until golden brown and soft.
• Stir in garlic and ginger, cooking for another 1–2 minutes until fragrant.

2. Add Spices

• Add turmeric, cumin, coriander, paprika, and chili powder.
• Stir well to toast the spices for 30–60 seconds, releasing their aroma and deepening flavor.

3. Cook Chicken

• Add chicken pieces and stir to coat with the spiced onion mixture.
• Cook for 5–7 minutes, stirring occasionally, until chicken begins to brown on all sides.

4. Add Tomatoes and Simmer

• Stir in chopped tomatoes or tomato puree.
• Cook for 5–7 minutes until tomatoes break down and meld into the sauce.
• Add water or broth, reduce heat, and simmer gently for 15 minutes.

5. Add Creamy Element

• Stir in yogurt or coconut milk and continue to simmer for another 10–15 minutes until chicken is fully cooked and tender.
• If using yogurt, add slowly and stir constantly to prevent curdling.

6. Finish with Garam Masala

• Sprinkle garam masala over the curry and stir well.
• Simmer for 2 more minutes to infuse final layer of flavor.

7. Garnish and Serve

• Turn off heat and garnish with fresh coriander leaves.
• Serve hot with steamed rice, naan, chapati, or grain bowl of choice.