Take 2-3 diced chicken bosoms and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric at that point abandon it to marinate in the ice chest while you make the sauce.
To make the sauce, rotisserie ½ generally hacked vast onion, 2 slashed garlic cloves and 1 finely cleaved green bean stew in an extensive skillet with a little vegetable oil, for around 5 mins, until sautéed.
Add 300ml water to the onion blend and stew for around 20 minutes.
In the mean time, put a 400g can plum tomatoes in a sustenance processor and give it a decent whizz (go for a smooth consistency).
Warmth another vast container and delicately sear 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a sprinkle of oil for about a moment. Add the tomatoes to this skillet and stew for around 10 minutes.
Next, whizz your onion blend in the sustenance processor and add it to the spiced tomato sauce. Season liberally, blend, at that point stew for 20 minutes. You can make substantial clusters of this sauce and stop it for later use.
Broil the marinated chicken in vegetable oil and blend ceaselessly. Following a couple of minutes, turn down the warmth and include the remaining ½ cut onion, 1 slashed red pepper and 2 finely cleaved red chillies. Blend until the onions and pepper diminish.
Include the sauce you arranged before to the cooked chicken and stew for around 10-20 minutes, including a sprinkle of water on the off chance that it gets excessively thick.
Just before you dish it up, mix in 2 tsp garam masala and bunch of cleaved coriander leaves. Present with basmati rice or naan bread.