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8 chicken thighs (boneless, skinless)
4 large carrots, cut into match sticks
1 large tomato, roughly diced
1 medium red onion, thinly sliced
3 teaspoons minced garlic
3 teaspoons ginger paste
2 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon turmeric powder
3 teaspoon salt
2 teaspoon curry powder
1 teaspoon coriander powder
Pickled garlic, to taste
1 cup water
Vegetable oil
Fresh cilantro
Fresh coriander leaf
Heat 2 tablespoons oil in a deep pan over medium-low heat
Add sliced onion and saute 3-4 minutes
Add ginger and garlic and cook for 2 minutes
Add tomato and mix in ground spices: turmeric, cumin, red chili, salt, curry, coriander. Cover with lid and cook for 2 minutes.
Add chicken thighs and mix well. Add 1 cup of water, cover with lid, and cook 10-15 minutes
Meanwhile, oil a shallow pan over medium-high heat. Add carrots and cook, stirring frequently, until lightly browned.
Take lid off chicken and cook over medium until chicken is 165. Remove from pan.
Sprinkle cornstarch into gravy and cook until gravy is thickened.
Slice chicken into strips and return to pan with fresh cilantro, coriander leaf, and carrot. Cook over low heat for 5 minutes.
Stir in pickled garlic. Serve over basmati rice