Season the Chicken: Chicken cubes are placed into a bowl and coated evenly with turmeric, chili powder, salt, and oil. Each piece gets fully covered so flavor stays consistent while cooking. A short rest allows the spices to settle into the meat.
Heat the Pan: Oil is heated in a wide pan over medium high heat. The surface should look glossy before adding anything. This helps prevent sticking and builds good color quickly.
Sear the Chicken: Seasoned chicken gets added in a single layer. Browning is allowed without stirring too much. The outside firms up while the inside stays juicy. Once lightly golden, the chicken gets removed and set aside.
Cook the Aromatics: Onion slices are added to the same pan. They soften and pick up flavor from the base. Garlic, ginger, and green chilies follow, releasing aroma within seconds. Gentle stirring keeps everything moving.
Build the Sauce: Tomato sauce and water are poured in slowly. Spices including paprika, coriander, cumin, garam masala, and salt get stirred in. The sauce simmers until slightly thickened and glossy.
Add Peppers and Chicken: Bell peppers slide into the pan and stay vibrant. Chicken returns along with any resting juices. Everything gets tossed so sauce coats evenly.
Final Simmer: A short simmer brings everything together. Peppers stay crisp tender while chicken finishes cooking. Cilantro is folded in right before heat gets turned off.
