Main Ingredients

• 1/4 cup neutral oil (such as vegetable, avocado, or sunflower)
• 1 tsp cumin seeds
• 1 medium yellow onion (~220 g), finely chopped
• 5–6 garlic cloves, crushed or finely chopped
• 1-inch piece of ginger, crushed or finely chopped
• 1 lb (450 g) boneless chicken thighs or breast, cubed (3/4-1” pieces)

Spices

• 2 tsp coriander powder
• 1 tsp Kashmiri red chili powder or paprika
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (adjust to taste)
• 1/4–1/2 tsp garam masala
• 1/4 tsp ground black pepper
• 1 1/8 tsp sea salt (divided, more to taste)

Sauce Base

• 3 small tomatoes (~300–330 g), pureed
• 2 tsp tomato paste (optional)

Vegetables

• 1 small green bell pepper (~100–150 g), cubed (1” pieces)
• 1 small red bell pepper (~100–150 g), cubed (1” pieces)
• 1/2 small red or yellow onion (~60 g), cubed (3/4”; optional)
• 1–2 small green chilies (Serrano or Thai), chopped or sliced (adjust to taste)

Finishing Touches

• 1 tbsp soy sauce (or gluten-free soy sauce/tamari)
• 1 tbsp ketchup (or chili garlic sauce or hot and sweet sauce)
• 1 tsp white vinegar or rice vinegar
• 1 tsp lemon or lime juice
• 1 tbsp cilantro, for garnish (optional)