A flavorful and creamy chicken curry with a blend of aromatic spices and a yogurt-based sauce.
Blend the onion, ginger, garlic, and fresh coriander in a blender until smooth, adding a splash of water if needed.
Adding a small amount of water helps achieve a smoother consistency for the paste.
Heat the ghee in a large pan over medium heat and sauté the blended mixture for 2-3 minutes.
Stir continuously to prevent the mixture from sticking to the pan.
Add the turmeric, garam masala, chili powder, and salt to the pan, stirring well, and cook for another minute.
Toast the spices briefly to release their aroma and enhance the flavor.
Mix in the yogurt and chopped tomatoes, and simmer for 5 minutes.
Stir occasionally to ensure the sauce is well combined and doesn't stick.
Add the chicken pieces to the pan, coating them in the sauce, and simmer gently for 40 minutes until cooked through.
Cover the pan partially to retain moisture while allowing the sauce to thicken.
Serve the curry hot with steamed rice or naan bread, garnished with fresh coriander.
For added flavor, squeeze a bit of lemon juice over the curry before serving.
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