6 skinless bone in chicken thighs
6 tbsp vegetable oil
3 medium onions
3 cloves garlic
1 heaping tsp coriander powder
1/4 tsp turmeric
1 tsp salt
1/2 tsp paprika
1/2 tsp garam masala
1/2 tsp chilli powder
1/2 can tomato paste
Cilantro for garnish
Finely Chop together onions and garlic. I use a food processor for this to speed this up.
Fry in oil until brown. Add water to keep them from burning. Reduce heat and add spices (do not use garam masala yet, this is used at the end).
Add ginger paste and tomato paste. Mix altogether for 2-3 minutes so spices can blend. Add chicken and keep stirring on medium heat.
This process takes some time as you can’t leave the chicken or the onions will burn in the pan. Keep going back and stirring. It takes awhile for the chicken to fully cook through. You are waiting for when the oil starts to separate from the onions.
When you see the oil coming through separate in the fish and the chicken is cooked then it’s good. You can add water before this to keep the chicken from burning. When the oil comes out then add the garam masala, mix it into the dish and remove from heat.
Garnish with cilantro and serve with cooked basmati rice