Chicken curry

Ingredients:

100 grams chicken (preferably bone-in pieces for more flavor, or boneless if you prefer)

½ small onion, finely chopped

1 small tomato, chopped

1 teaspoon ginger-garlic paste

1 small green chili, slit (optional)

¼ teaspoon turmeric powder

½ teaspoon red chili powder (adjust to taste)

½ teaspoon coriander powder

¼ teaspoon garam masala

½ teaspoon cumin seeds

1 tablespoon oil or ghee

½ cup water (adjust for gravy consistency)

Salt, to taste

Fresh coriander, chopped, for garnish

Directions:

Heat oil in a small pan.

Add cumin seeds. Let them crackle.

Add chopped onions and sauté till golden brown.

Add ginger-garlic paste and green chili. Sauté for a minute until the raw smell goes.

Add turmeric, chili powder, coriander powder, and a pinch of salt. Stir for a few seconds.

Add chopped tomatoes and cook until soft and oil starts to separate.

Add the chicken pieces and stir well to coat with the masala.

Cook for 2–3 minutes on medium heat, letting the chicken sear a bit.

Add ½ cup water, cover, and simmer for 15–20 minutes (until chicken is cooked and tender).

Once done, sprinkle garam masala and give it a final mix.

Garnish with fresh coriander.

Serve hot with cooked millet or millet paratha