Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of vegetable oil in a large skillet or pot over medium-high heat.

2. 2

   Add 1 large finely chopped onion and sauté for 8-10 minutes until deeply golden brown and caramelized.

3. 3

   Stir in 2 tablespoons of ginger-garlic paste and cook for 1 minute until fragrant.

4. 4

   Add 1 teaspoon of turmeric powder, 1.5 teaspoons of red chili powder, 1 tablespoon of cumin powder, and 1 tablespoon of coriander powder, cooking for 30 seconds while stirring constantly.

5. 5

   Pour in 400 grams of crushed tomatoes and 0.5 cup of plain yogurt, mixing well, then bring the mixture to a simmer and cook for 5 minutes.

6. 6

   Add 500 grams of 1-inch chicken pieces, 200 grams of quartered white mushrooms, and 2 large 1-inch bell pepper squares to the pot, stirring to coat everything evenly.

7. 7

   Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring occasionally.

8. 8

   Stir in 1 teaspoon of garam masala and garnish with 0.25 cup of fresh chopped cilantro before serving.