6 boneless, skinless chicken thighs, diced into 1-inch chunks

4 cloves garlic, peeled and chopped

1 green chili, deseeded and chopped

2 tbsp fresh ginger, chopped

2 onions, diced

1 tsp turmeric powder

2 tsp chili powder

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

5 tomatoes, chopped

½ tsp lemon juice

1 tbsp fresh coriander, chopped

3 tbsp vegetable oil

Salt, to taste

100 ml water

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Heat vegetable oil in a large frying pan or wok. Add garlic, green chili, and ginger, sautéing for 1 minute until fragrant.
Add the diced onions and cook over medium heat for 3–4 minutes, until soft and golden brown.
Stir in turmeric, chili powder, cumin, coriander, and garam masala. Cook for 1 minute, stirring constantly to release the aromas.
Add chopped tomatoes, water, and a pinch of salt. Stir well, cover, and simmer until the sauce thickens and the oil separates from the masala.
Stir in the chicken pieces, coating them well in the sauce. Cook over medium heat for about 20 minutes, stirring occasionally, until the chicken is tender and cooked through.
Add lemon juice, stir, and cook for another minute. Sprinkle with fresh coriander before serving.

Add bell peppers or peas for extra texture and color.

Stir in a tablespoon of yogurt or coconut milk at the end for creaminess.

Swap the chicken for lamb, beef, tofu, or paneer for variations.

Adjust spice levels by increasing or decreasing the chili powder and green chili.

For a smoky flavor, add a dash of smoked paprika or use mustard oil.