Finely mince garlic, shred ginger, dice onion and tomato. Cut chicken into bite-size pieces
Add oil to frying pan or wok on medium heat and cook cumin seeds 1-2 minutes until brown and fragrant. Next add garlic and ginger, sautee 2-4 minutes until light brown
Add diced onion to frying pan at medium-high heat and brown 4-5 minutes. Next add salt and cook 2-3 minutes
Add diced tomato and cook for 5 minutes (partially covered with lid). Allow liquid to bubble at medium heat so tomatoes lose their structure. If mixture appears dry, can add 2 tbsp water
Add in tomato paste, curry paste, turmeric, cayenne, black pepper. Stir well. Partially cover pan and allow liquid to simmer 4-5 minutes
Add yogurt and cook for 1-2 minutes. Add chicken, mix well and cook 2-3 minutes
Add water and stir well. Cover chicken with lid, coook at medium-low heat (#4) for 20-25 minutes, stirring every 5-10 minutes
Mix in garam masala, check chicken has reached internal temperature of 165 degrees F, and garnish with cilantro
Recipe Notes
We serve this mama Arora classic with rice or quinoa and stir-fried Indian vegetables.