Instructions:
- Season chicken cubes generously with salt and pepper. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken in batches (do not overcrowd the pan) until golden on the outside. Remove chicken and set aside, leaving any residual fat in the pot.
- Reduce heat to medium. Add chopped onion to the pot and sauté until soft and translucent (about 5 minutes). Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- Clear a small space in the centre of the pan. Add cumin, coriander, turmeric, and chilli powder directly to the hot oil/onion mix. Stir constantly for 30–60 seconds until the spices smell toasted and deeply aromatic (this is called blooming the spices).
- Pour in the diced tomatoes and stir well, scraping up any browned bits from the bottom of the pot. Let this mixture bubble gently for 2 minutes.
- Return the seared chicken to the pot. Add the chicken broth, stir everything together, and bring to a gentle simmer. Cover loosely and cook for 8–10 minutes, or until the chicken is cooked through.
- Stir in the coconut milk (or cream) and the Garam Masala. Simmer uncovered for a final 3–5 minutes to allow the sauce to thicken slightly and for the Garam Masala’s volatile aromas to infuse. Taste and adjust salt if necessary.
- Garnish generously with fresh cilantro and serve immediately with Basmati rice or naan.