Easy Weeknight Chicken Curry

• 2 pounds Boneless Chicken, Bite Sized Pieces
• 1/2 cups Plain Yogurt
• 2 Tablespoons Ginger-garlic Paste, Divided Use
• 2 teaspoons Garam Masala, Divided Use
• 2 Tablespoons Oil
• 4 whole Cloves Crushed
• 2 whole Cardamom, Crushed
• 2 whole Yellow Onions
• 1 teaspoon Coriander Powder
• 1 teaspoon Chili Powder
• 1/2 teaspoons Turmeric
• 1 teaspoon Salt
• 1/2 whole Lemon/lime, Juiced
• 4 Tablespoons Cilantro, Chopped

1. Cut chicken into bite sized pieces and marinate in yogurt, half the ginger garlic paste and half of the garam masala for 15 minutes or more if you have time.
2. You can even marinate the chicken overnight in the fridge.
3. Meanwhile, heat oil and add the crushed cloves and cardamom.
4. Wait for a minute and add the onions, fry until they start turning golden brown.
5. Add the rest of ginger garlic paste (stand back) and fry for a minute.
6. Then add the chicken along with the marinade.
7. Add coriander powder, chili powder and turmeric.
8. Mix well, cover and cook (stirring from time to time) until done and a thick sauce clings to the chicken pieces.
9. Finally, add the salt, remaining garam masala and lemon juice and remove from heat after a couple of minutes.
10. Garnish with cilantro/coriander and serve hot with rice/roti/naan/bread/whatever.

chicken, yogurt, gingergarlic, garam masala, oil, cardamom, onions, coriander powder, chili powder, turmeric, salt, lemonlime, cilantro

Taken from tastykitchen.com/recipes/main-courses/easy-weeknight-chicken-curry/ (may not work)