Aromatic Chicken Bhuna Curry

Heat a little oil in a large saucepan over medium heat, then add the chopped onions. Cook for 15-20 minutes until softened and slightly browned, stirring occasionally.

Add the minced garlic, ginger paste, and chopped chili pepper to the saucepan. Cook for 2 minutes, stirring frequently.

Add the garam masala, ground coriander, chili powder, ground cumin, and turmeric to the saucepan, mixing thoroughly. If the pan is too dry, add 1 tablespoon of water to prevent the spices from burning.

Add the cubed chicken breasts to the saucepan and cook, stirring occasionally, for 5 minutes or until the chicken is lightly browned on all sides.

Add the drained petite diced tomatoes and tomato puree to the saucepan. Stir well to combine. Bring the mixture to a boil, then lower the heat and simmer for about 20 minutes until the chicken is thoroughly cooked.

Turn off the heat and stir in half of the chopped fresh coriander. Sprinkle the remaining coriander over the curry before serving.

Serve the aromatic chicken bhuna curry hot alongside rice or naan bread.