Put a heavy bottomed pan on medium heat and melt Ghee (if using oil heat it for about 2 minutes)

Meanwhile, using a blender or a chopper, blend onions into paste like consistency

Add these onions to the pan and saute until it starts to turn golden. The onions will start getting darker in color, cook until dark brown. This will give the curry that red coloring – don’t over cook or burn the onion as it will spoil the taste if too dark or burned

Now add the ginger and garlic paste into it and continue to saute’ until brown and fragrant

Now add chicken to the pan, you can add 1/4 cup of water to avoid burning of masala. Fry the chicken until golden and partially cooked

Now add the spices, salt, red chili powder, turmeric powder, coriander powder, garam masala powder, mix and continue to fry on medium-high heat – (this procedure is called bhuna)

Now add the chopped tomatoes in the pan and cover with the lid. Lower the heat to medium and let the tomatoes cook. Add a little bit of water so that tomatoes soften

When tomatoes are soft, continue to fry (bhuno) the chicken until you see the oil separating from the sauce

Now add the remaining water in the pan and lower the heat. Cover with the lid and let it simmer for about 20 minutes. You’ll see oil floating on the top indicating the curry is cooked

Garnish with fresh chopped corriander and serve with Naan, Chappati, Basmati Rice and Kachumbar Salad