Chicken Curry (Murgh Korma)

Inspired by my Mom and Nani Jan

1-1 1/2 pound skinless bone-in chicken, cut-up

3-4 tablespoons canola oil
1 medium yellow onion, sliced
spoonful garlic and ginger paste

1 teaspoon red chili powder

1/2 teaspoons paprika

1 teaspoon turmeric
1 teaspoon garam masala

1 teaspoon ground coriander

Salt to taste

1 cup water
1 medium tomato, chopped   
4 tablespoons fat free or low fat plain yogurt

chopped cilantro leaves for garnish

2 whole green chili for garnish

Directions:

Heat oil in a large saucepan over medium-high.  Add onions and stir fry for 4 to 5 minutes or until slightly brown. Remove the onions and set aside.  Add the chicken in the same saucepan and stir fry until they are no longer pink.  Put the fried onions back to the saucepan and add the garlic paste and ginger paste.  Cook for 1 or 2 minutes. Add all spices (red chili powder, paprika, tumeric, garam masala, ground coriander, salt) and add water to the saucepan to cover the meat. Bring to boil.  Cover with a lid, simmer heat to medium and stir occasionally. When it is halfway done, put in the chopped tomato and stir.  Allow to cook until the chicken is through and the oil starts to separate.  Whisk yogurt with a little water to smooth out, pour yogurt slowly in the saucepan and stir to blend the chicken well.  Cover the pan with a lid and cook it in simmer until the gravy is thickened.  Garnish it with cilantro leaves and 2 green chilis.  Serve with white rice or naans (flatbreads).  Enjoy!