Step 1
Heat oil in a karahi or deep pan over medium heat. Add chopped onions and sauté until golden brown. Add ginger and garlic paste and cook until fragrant, about 3–4 minutes.
Step 2
Add chicken pieces and fry until they change color and are sealed on all sides. This takes around 7–8 minutes.
Step 3
Now add chopped tomatoes and cook until they soften and begin to break down.
Step 4
Add yogurt, red chili powder, salt, coriander powder, and cumin powder. Mix well and cover with a lid. Let it simmer on low heat for 20–25 minutes, stirring occasionally until the oil separates from the masala.
Step 5
Remove the lid and cook on high flame to reduce excess moisture. Stir continuously to avoid burning and ensure thick consistency.
Step 6
Add fenugreek leaves and black cardamom, mix gently to infuse a deeper flavor.
Step 7
Add sliced green chilies and fresh cilantro. Cover and let it rest for 5 minutes before serving. Serve hot with naan or steamed rice for an authentic experience.
