Step-by-Step Instructions

1. 1.Boil the Chicken

   In a pan, add 1/2 kg chicken pieces, 4 broken green chilies, 1.5 cups of water (enough to submerge the chicken), 1/2 inch cinnamon stick, 5 cloves, 1/2 tbsp ginger garlic paste, 1 torn bay leaf, 2 cardamoms, salt to taste, and 1/4 tsp turmeric. Mix everything well.

2. 2.Partially Cook Chicken

   Cover the pan and cook the chicken on medium flame until it is 80% cooked. This should take approximately 15 minutes. Ensure not to overcook the chicken at this stage.

3. 3.Drain Chicken and Reserve Stock

   Once the chicken is 80% cooked, drain the chicken pieces using a sieve and reserve the chicken stock. Set both aside.

4. 4.Prepare Masala Powder

   Heat a dry pan on low flame. Add 6-7 cloves, 1 inch cinnamon stick, 1 tbsp coriander seeds, 1/2 star anise, 1/4 marati mogga, 4 cardamoms, and 1/2 tbsp cumin seeds. Roast these spices on low flame until they become fragrant, ensuring they do not burn.

5. 5.Grind Masala

   Transfer the roasted spices to a plate and let them cool completely. Once cooled, grind them into a fine powder.

6. 6.Sauté Onions and Aromatics

   In a clean pan, heat 4 tbsp of oil. Add 1 sliced onion and sauté for 1 minute. Then add 3 sprigs of curry leaves and 1/2 tsp ginger garlic paste. Fry well until the ginger garlic paste releases a smoky aroma.

7. 7.Roast the Chicken

   Add the 80% cooked chicken pieces to the pan. Sauté well on high flame for 4-5 minutes, turning the pieces occasionally to ensure even cooking and browning.

8. 8.Add Spices and Stock

   Sprinkle 1.5 tbsp of the freshly ground masala powder and 1.25 tbsp of chili powder over the chicken. Add 3-4 tbsp of the reserved chicken stock. Toss everything well on high flame for another 3-4 minutes. Add more chicken stock if needed to prevent the spices from burning and to ensure they coat the chicken evenly.

9. 9.Finish and Serve

   Just before serving, add salt to taste, 2 green chili slits, and a sprinkle of fresh coriander leaves. Squeeze the juice of half a lemon over the chicken. Toss quickly and serve hot as a starter, or with rasam rice or sambar rice.