INDIAN TOMATO CHICKEN CURRY

WHISKAFFAIR'S

Heat ghee and vegetable oil in a heavy bottom pan over medium-high heat.

STEP 1

Once the oil is hot, add cumin seeds and let them crackle for 3-4 seconds.

STEP 2

Add ginger garlic paste and fry for 3-4 seconds. Stir continuously.

STEP 3

Add bone-in skinless chicken ( cut into 1 and ½ inch pieces) and fry on high heat for 3-4 minutes. Keep stirring frequently.

STEP 4

Now add green chilies (slit into half), sliced tomatoes (or 1 cup canned crushed tomatoes), crispy fried onions, Kashmiri red chili powder, and salt and mix well.

STEP 5

Cover the pan with a lid and cook on low heat until the chicken is tender (25-30 minutes). Stir 2-3 times while the chicken is cooking.

STEP 6

Add garam masala powder and chopped cilantro and mix well. Serve hot.

STEP 6

INDIAN TOMATO CHICKEN CURRY IS READY TO SERVE!