• Step 1: In a large skillet or wok, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
• Step 2: Add the minced garlic and grated ginger to the skillet and cook for an additional minute, stirring constantly, until fragrant.
• Step 3: Add the cubed chicken to the skillet and brown the meat on all sides, about 5-7 minutes.
• Step 4: Stir in the ground cumin, coriander, garam masala, and chili powder. Cook for 2-3 minutes, allowing the spices to toast and release their aroma.
• Step 5: Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer and let it cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
• Step 6: Remove the skillet from heat and stir in the chopped fresh mint leaves. Season with salt and black pepper to taste.