Cumin-Spiced Chicken Curry

Warm the oil and fry the onions until they are brown. Drain them in a colander and once dry, crush them with your hands. Put aside.

Put the green chilies and coriander in a blender and blend until a paste forms. Alternatively, use a mortar and pestle to bash them a few times until a thick paste forms. Add water if needed. Put aside.

Heat about 2 tablespoons of the leftover oil from frying the onions, and add ginger garlic paste followed by the chicken.

Cook the chicken until it turns golden, then add the green chili paste and yogurt. Add salt, roasted cumin powder, and black pepper.

Stir everything together and cook on low heat until the chicken is fully cooked, then add the crushed onions.

Finally, add the cream and mix. Remove from heat and serve hot with paratha or roti.

Garnish with sliced green chilies and additional roasted cumin powder.