Instructions

• Cut the 2 pounds chicken breast into 1-inch cubes and set aside.
• Heat ⅓ cup rapeseed oil in a large Dutch oven or deep skillet over medium heat until the oil shimmers.
• Add 2 large onion (chopped) and cook, stirring occasionally, for about 5 minutes until the onion softens and begins to lightly brown.
• Add 6 cloves garlic (sliced) and the 2-inch ginger piece (peeled and sliced). Cook, stirring, for about 30 seconds until fragrant. Lightly season with salt (from "salt to taste").
• Add 6 medium tomatoes (roughly chopped). Cook, stirring occasionally, for 3 minutes until the tomatoes begin to soften.
• Add 1 tablespoon Kashmiri chili powder, 2 teaspoons turmeric, 2 teaspoons garam masala, 1 teaspoon ground coriander, 1 teaspoon fenugreek seeds, and 2 small green chili (chopped). Stir well and cook for 1 minute to bloom the spices.
• Add the cubed chicken to the pot and stir to coat with the spice-tomato mixture. Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
• Pour in 2 cups cold water and stir. Bring to a boil, then reduce heat to a simmer. Simmer, uncovered or partially covered, for 5–10 minutes until the sauce thickens slightly and the chicken is cooked through (no pink inside).
• Taste and adjust seasoning with salt as needed. Remove from heat, garnish with ¼ cup fresh cilantro (roughly chopped), and serve.