Disclaimer: All the measurements are skewed because I have always estimated how much to put in and never measured. Plus most of the spices can be varied according to the taste.
Ingredients
3 large Chicken breasts for boneless curry. Or use drumsticks etc.
2-3 Onions, finely chopped
2-3 Tomatoes pureed
4-5 Hot Peppers (serano like)
4-5 tbsp Cooking Oil
Whole spices: 1 inch Cinnamon stick, 4-5 Cloves, 4-5 green cardamom, 1 tsp Black pepper kernels, 1 tsp Coriander seeds, 1-2 Bay Leaf, 1 tsp cumin seeds
Pastes: 1 tsp Ginger paste (or ginger finely chopped), 1 tsp Garlic paste (or 2 cloves finely chopped)
Powdered spices: ½ tsp Tumeric, 1 tsp coriander, 1 + ½ tsp red chilli powder, 1 tsp Garam Masala, 1 tsp paparika
Directions
1. Marinate chicken (for hour or so; I leave it overnight) in paste of yogurt, red chilli powder, lemon juice
2. Heat oil in a thick bottomed pan. Add whole spices. Let the cumin seeds pop. Saute onions till golden brown. Add ginger, garlic, pepper and continue to cook and stir constantly.
3. Add powdered spices except garam masala. Mix well.
4. Add pureed tomatoes. Cook till oil separates from the “masala”. Add chicken pieces and cook on high flame for 5 min.
5. Add ~2 cups water, bring to boil, cover and cook till chicken is cooked.
6. Sprinkle garam masala, chopped cilantro and salt to taste. Cook few minutes. Serve Hot.
Tip: Add yogurt/sour cream/cashewnut paste to thicken then curry