Easy Indian Chicken Curry

• 6 pieces Skinless Thighs with/without bones or Breasts
• 2 medium onions chopped
• 2 tomatoes chopped
• 1 tablespoon Ginger Garlic paste
• 1 tablespoon ground Cumin
• 1 tablespoon Ground coriander
• 1 teaspoon Turmeric
• 2 teaspoons Garam Masala
• 2 teaspoons Red Chilli powder/cayenne (or according to your heat preference)
• 1 tablespoon Salt (or to your taste)
• 5 tablespoons oil
• 1 cup Water

1. Preaheat the oven to 400 degrees F.rnIn a skillet heat oil and add the onions.Cook until golden brown.rnrnThen add the Ginger garlic paste.Cook for a couple of minutes and then add the tomatoes.rnrnFollow with salt and all the dry spices and cook about 5 minutes until the spices release their aroma (about 5-10 minutes on medium heat).rnrnYou have the basic curry masala ready.
2. Now puree the mixture in a blender/grinder.Transfer into an oven proof dish and add the chicken pieces.Mix them properly.rnrnAdd water and bake them covered in the oven for about 35-40 mins until all the chicken is fully cooked.Boneless pieces will take shorter time.Adjust the seasonings.rnrnrnEnjoy with Rice or Rotis/Naans!

onions, tomatoes, ginger garlic, ground cumin, ground coriander, turmeric, garam masala, red chilli, salt, oil, water

Taken from food52.com/recipes/15372-easy-indian-chicken-curry (may not work)