Add the onions, stir & saute on a medium flame and add the salt. Once the colour of the onions change and start to darken, add 1 teaspoon of crushed/diced garlic & ginger.

Add 1 cup of hot water, stir and cover until the onions have completely softened. Leave on a low to medium flame. Occasionally check and stir. Add more water if required to prevent burning or completely drying up.

Add the GROUND POWDER SPICES: turmeric powder, chilli powder, kashmiri chilli powder, coriander powder, cumin powder & garam massala powder. Stir for around 30 seconds. Add 1 cup of hot water, stir & cover. Leave on a low flame for around 10 minutes occasionally stirring. Add more water if required to prevent completely drying up.

Add the chicken, stir and add the the remaining crushed/diced garlic and stir. Cover and leave on a medium flame for 30/40 minutes. Occasionally check & carefully stir.

Once the chicken has released it's water and the oil starts to rise add half of the chopped coriander and leave uncovered for a further 10 minutes.

Take off heat and garnish with the remaining fresh coriander and optional green chillies.