Instructions:
Heat oil in a large pot or kadhai. Add sliced onions and sauté on medium heat until golden brown.
Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
Add chopped tomatoes and cook until softened and the oil begins to separate.
Add turmeric, red chili, coriander powder, and salt. Mix and cook the masala thoroughly.
Add chicken pieces, coat well, and cook on medium-high heat for 7–8 minutes until they are sealed.
Reduce the heat. Add whisked curd, stir well, and cook for 3–4 minutes.
Add 1 to 1½ cups water, cover, and simmer for 25–30 minutes or until chicken is fully cooked.
Add garam masala, stir, and cook uncovered for a few minutes to thicken the gravy.
Garnish with fresh coriander leaves and serve hot with rice, chapati, or naan.
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