– Heat the vegetable oil in a large pan or pot over medium heat.
– Add the chopped onions and cook until they are golden brown, about 5-7 minutes.
– Stir in the minced garlic and ginger, cooking until fragrant, about 1-2 minutes.
3. **Add Spices:**
– Add the ground cumin, ground coriander, turmeric powder, chili powder, garam masala, cinnamon, and cardamom to the pan.
– Cook the spices for 1-2 minutes, stirring constantly to prevent them from burning.
– Add the slit green chilies and whole red chilies (if using) to the mixture.
4. **Cook the Chicken:**
– Add the chicken pieces to the pan, stirring to coat them with the spices.
– Cook the chicken until it starts to brown, about 5-7 minutes.
5. **Add Liquids:**
– Pour in the tomato puree and cook for another 5 minutes, allowing the flavors to meld.
– Add the coconut milk (or heavy cream) and chicken broth or water. Stir well to combine.
– Bring the mixture to a gentle simmer and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
6. **Final Touches:**
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