👨‍🍳 Instructions:

1. Marinate the Chicken
   In a bowl, combine yogurt, turmeric, chili powder, and salt. Add chicken, mix well, and let it marinate for at least 30 minutes (or overnight for deeper flavor).
2. Sauté Onions and Spices
   Heat oil in a pan. Add cumin seeds, then chopped onions. Sauté until golden brown.
3. Cook Ginger-Garlic Paste
   Add ginger-garlic paste and fry for 2 minutes until raw smell disappears.
4. Add Tomatoes and Dry Spices
   Stir in chopped tomatoes, coriander powder, ground cumin, and salt. Cook until oil separates from the mixture.
5. Add Chicken
   Add marinated chicken and cook for 5–7 minutes on medium heat, stirring occasionally.
6. Simmer the Curry
   Add 1 cup of water, cover, and simmer for 20–25 minutes or until chicken is fully cooked and tender.
7. Finish and Garnish
   Sprinkle garam masala, mix, and cook for another 2 minutes. Garnish with chopped coriander leaves.

💡 Tips:

• For a richer flavor, use ghee instead of oil.
• Add green chilies for extra heat.
• Use coconut milk instead of water for a creamy version.
• Marinate overnight for more flavor.

  🔢 Nutrition (per serving):

  • Calories: 350 kcal
  • Protein: 28g
  • Fat: 22g
  • Carbs: 10g
  • Fiber: 2g

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  🍴 Serving Suggestion:

  Serve hot with steamed basmati rice, jeera rice, or warm naan bread. Add a cucumber raita or salad on the side for a refreshing touch.