Instructions

1. Heat oil in a large, heavy-bottomed pot. Simmer onions, with a pinch of kosher salt, until just transparent. Stir in ginger and garlic and simmer an additional 3 minutes.
2. Stir in turmeric, garam masala, coriander, cumin and 1/2 teaspoon red pepper and cook 4 minutes, stirring.
3. Stir in chicken and cook until each piece is coated with spices and has lost its raw appearance, about 5 minutes. Remove chicken from pan and reserve.
4. Add tomatoes to pot, including juices, bring to a boil, stirring to remove brown accumulated bits, then reduce heat, stir in yogurt, and continue simmering until tomato mixture has thickened, about 20 minutes.
5. Return chicken to the pot and simmer until chicken is cooked through, about 5-10 minutes. Stir in peas, if using, and continue cooking until peas are warm, about 2 additional minutes. Garnish with fresh cilantro, if desired, and serve.