Warm the oil in a large pan over medium heat, then add the bhindi and fry gently for 6–8 minutes until lightly golden. Remove from the pan and set aside.

In the same pan, add the onion and cook for 4–5 minutes until it softens and turns a light golden colour.

Stir in the ginger paste and garlic paste, letting them cook for about a minute until fragrant.

Add the chopped tomatoes and cook for 4–5 minutes, stirring often, until they break down into a soft base.

Place the chicken into the pan and cook on high heat for 6–8 minutes, stirring regularly, until it begins to brown.

Sprinkle in the salt, chilli powder, turmeric powder, coriander powder, and garam masala. Stir well and let the mixture cook for 3–4 minutes until the oil starts to separate from the masala.

Return the fried bhindi to the pan, mix gently, then cover with a lid and cook on low heat for 10 minutes, stirring occasionally to prevent sticking.