Begin by heating the vegetable oil in a large frying pan over medium heat. Sauté the chopped onion and minced garlic for 4-5 minutes until they become tender.
Add the chicken to the pan and stir-fry for 5-7 minutes until it turns slightly brown, stirring occasionally.
Mix the tomato paste, ground coriander, ground cumin, turmeric, chili powder, paprika, garam masala, and salt in the pan, and stir well to coat the chicken.
Cook for 2-3 minutes, adding a splash of water if required to prevent the spices from sticking to the bottom of the pan.
Pour the chopped tomatoes into the pan and stir to combine.
Reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
Finish off by garnishing the dish with fresh coriander leaves and serve hot with rice or naan bread.
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