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Ingredients
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Marinade & Protein
Sauce & Vegetables
Finishing & Garnish
Method
Marinade & Protein
Marinate the chicken
In a bowl combine yogurt, garlic paste (2 tsp), ginger paste (1 tsp), ground cumin (1 tsp), ground coriander (1 tsp), turmeric (1 tsp), salt (1 tsp) and lemon juice (1 tbsp). Add the chicken pieces, mix until evenly coated, cover and refrigerate for at least 30 minutes (up to 4 hours).
Optional quick sear
If you prefer a firmer texture and some caramelization, heat 1 tbsp oil in a large pan over medium-high heat. Remove excess marinade from the chicken and sear pieces in batches for 2–3 minutes per side until lightly browned but not fully cooked. Transfer seared chicken to a plate. Reserve any juices for the sauce.
Sauce & Vegetables
Prepare aromatics
Heat the remaining 2 tbsp oil (or total 3 tbsp if you didn't sear separately) in a wide heavy-bottomed skillet or wok over medium heat. Add cumin seeds and let them sizzle for 20–30 seconds until fragrant. Add green chilies and sliced onion and sauté, stirring, until the onion is softened and edges begin to caramelize, about 6–8 minutes.
Cook peppers and base
Add the bell pepper strips and cook for 3–4 minutes more so they keep some bite. Stir in garlic paste (1 tsp) and ginger paste (1 tsp) and cook 30–40 seconds until raw smell dissipates.
Build the tomato sauce
Add chopped tomatoes (300 g) and tomato paste (1 tbsp, if using). Stir in ground coriander (1 tsp), ground cumin (1 tsp), red chili powder (1 tsp) and salt (1.5 tsp). Cook over medium heat, stirring occasionally, until the tomatoes break down and the oil begins to separate from the masala, about 8–10 minutes. If the mixture looks too dry, add 2–3 tbsp (30–45 ml) water or stock to loosen.
Finish the curry with chicken
Return seared chicken and any juices to the pan (or add the marinated uncooked chicken if you skipped searing). Add 120 ml water or stock, stir to combine, cover and simmer gently for 8–12 minutes until chicken is cooked through and sauce has thickened to your liking. Stir occasionally to prevent sticking. Adjust salt and add sugar (1/2 tsp) if tomatoes are very acidic.
Spice finish
Uncover, increase heat to medium-high and cook another 2–3 minutes to concentrate flavors if necessary. Sprinkle garam masala (1 tsp) over the curry and stir well. Taste and adjust chili level; add more fresh chopped green chili or red chili powder if you want it hotter.
Finishing & Garnish