Ingredients:

• 500 grams chicken (cut into medium-sized pieces)
• 2 tablespoons Gongura Koh powder
• 2 large onions (finely chopped)
• 2 tomatoes (finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 green chilies (slit)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1/2 cup yogurt (optional)
• Fresh coriander leaves (chopped, for garnish)
• Salt to taste
• 3 tablespoons oil

Instructions:

1. Marinate the Chicken:

   • In a bowl, mix the chicken pieces with turmeric powder, red chili powder, salt, and yogurt (if using). Let it marinate for at least 30 minutes.

2. Prepare the Base:

   • Heat oil in a large pan over medium heat.
   • Add the chopped onions and sauté until they turn golden brown.
   • Add the ginger-garlic paste and green chilies. Sauté for a few minutes until the raw smell disappears.

3. Cook the Tomatoes:

   • Add the chopped tomatoes to the pan. Cook until the tomatoes become soft and oil starts to separate from the mixture.

4. Add the Spices:

   • Add coriander powder, cumin powder, and garam masala powder to the pan. Mix well and cook for a couple of minutes.

5. Cook the Chicken:

   • Add the marinated chicken pieces to the pan. Mix well with the masala and cook for about 10-15 minutes, stirring occasionally.

6. Add Gongura Powder:

   • Add the Gongura Koh powder to the pan and mix well. Ensure that the chicken is well-coated with the Gongura flavor.
   • Add a little water if needed to adjust the consistency of the gravy. Cover and cook for another 10-15 minutes or until the chicken is fully cooked and tender.

7. Final Touch:

   • Check the seasoning and add more salt if needed.
   • Garnish with fresh coriander leaves.

8. Serve:

   • Serve hot with steamed rice or roti.