2 medium onions (roughly chopped)
6 cloves garlic (sliced)
1 tbsp ginger paste
1 (14 1/2 oz) can diced tomatos or 3 tomatos chopped
3 green chillies
2 bell peppers (seeded and chopped to about 1 inch pieces)
1 tsp salt
1/2 tsp garam masala
1/2 tbsp cumin seeds
1/4 tsp ground cinnamon
1 tsp chilli powder
1 tbsp curry powder
2 tbsp fresh coriander leaves
1/4 tsp ground black pepper
1/4 cup oil or ghee
1/2 cup water
Directions
Over medium-high heat, fry the onions & garlic in oil until golden brown.
Add cumin seeds & stir until they pop & smell fragrantly.
Add tomatos, salt, garam masala, cinnamon, chilli powder, curry powder, & black pepper, stirring occasionally, cook for atleast 5 minutes until tomatos have darkened & have separated from oil.
Add ginger & bell pepper & stir for 1 minute.
Add chicken and cook until chicken is white.
Add chillies & water, turn to low heat and simmer for 1 hour, stirring occasionally. More water may be added if it gets too dry, but it should not be soupy.
Turn off heat, sprinkle coriander on top, cover & let sit for 5 minutes.
Serve with rice