Manisha Das
In a large bowl, whisk the curd and combine it with turmeric powder, red chilli powder, coriander powder, garam masala powder, salt, ginger garlic paste, chopped coriander leaves, and mint leaves.
Slice the onions and fry them in oil over medium heat until golden brown. Remove from oil and let them cool. Once cooled, crush them lightly and set aside.
In a large pan or kadhai, heat the oil over medium heat. Add the marinated chicken and fry on high heat for about 5 minutes until the oil separates.
Add the slit green chillies and mix thoroughly. Pour in 200 ml of water, cover, and cook on low heat for about 12 minutes, or until the chicken is tender.
Finally, add the remaining garam masala powder and tomato sauce, mixing well. Simmer for another 2-3 minutes.
Finally, add the remaining garam masala powder and tomato sauce, mixing well. Simmer for another 2-3 minutes.
Serve hot with rice, naan, or roti.