Ingredients:

500g chicken, cut into pieces
2 onions, finely chopped
2 tomatoes, pureed
3 tbsp oil
2 tsp ginger-garlic paste
1/2 cup yogurt
2 tsp Kashmiri red chili powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp cumin seeds
1/2 tsp fennel seeds
2-3 green cardamom pods
1 cinnamon stick
Salt to taste
Fresh coriander for garnish

Instructions:

Heat oil in a large pan over medium heat. Add cumin seeds, fennel seeds, cardamom pods, and the cinnamon stick. Sauté until aromatic.
Add the chopped onions and cook until golden brown. Stir in the ginger-garlic paste and cook for another minute.
Add the pureed tomatoes and cook until the oil separates from the masala.
Mix in the Kashmiri red chili powder, turmeric powder, and salt. Cook for a few more minutes.
Add the chicken pieces and cook until they are seared on all sides.
Lower the heat, and add the yogurt, stirring continuously to prevent curdling.
Cover and cook the chicken on low heat until tender and the gravy thickens.
Stir in the garam masala and cook for another minute.
Garnish with fresh coriander and serve hot with rice or naan.