Chicken curry, butter chicken and tikka masala

Ingredients

• 2 tbsp oil
• 2 onions, finely chopped
• 2 green chillies, slit
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 1 tsp red chilli powder
• ½ tsp turmeric
• 2 tsp ground coriander
• 1 tsp garam masala
• 1½ lb (700 g) chicken, bone-in or boneless pieces
• 1 cup (240 ml) water
• 1 tsp salt
• Fresh coriander (cilantro)

Method

1. Heat the oil in a heavy pan. Fry the onions and green chillies for 10 minutes until golden.
2. Add the ginger-garlic paste and stir for 1 minute.
3. Add the tomatoes, chilli powder, turmeric and ground coriander and cook until the tomatoes break down and oil separates, 5 to 7 minutes.
4. Add the chicken and stir to coat for 3 to 4 minutes.
5. Add the water and salt, cover and simmer 20 minutes until the chicken is cooked through (165°F / 74°C).
6. Stir in the garam masala and coriander. Serve with rice or chapati.