Ingredients:

  • 1 lb (450g) chicken pieces, boneless and skinless (or paneer for vegetarian option)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 medium tomatoes, pureed
  • 1/2 cup (120ml) coconut milk
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Heat oil in a large skillet over medium heat.
  2. Add cumin seeds and let them sizzle for a few seconds.
  3. Add finely chopped onion; sauté until golden brown.
  4. Stir in minced garlic and grated ginger; cook until fragrant.
  5. Add the pureed tomatoes; cook until oil separates from the mixture.
  6. Mix in turmeric powder, red chili powder, and salt. Cook for a couple of minutes.
  7. Add chicken pieces (or paneer) and cook until browned on all sides.
  8. Stir in the sugar and coconut milk; bring to a simmer.
  9. Cover and cook for 15-20 minutes, until chicken is cooked through.
  10. Stir in garam masala; simmer for another 5 minutes.
  11. Garnish with fresh coriander leaves before serving.