Step 1: Prepare the Ingredients

Thinly slice one large red onion. In a blender, combine garlic cloves, ginger, and 2 green chilies with a small amount of water to make a smooth paste. Finely chop the tomatoes.

Step 2: Sauté Onions

Heat oil in a pan over medium-high heat. Add the sliced onions and sauté until they break down and turn a golden brown color. You can cover the pan for a few minutes to help them soften faster.

Step 3: Cook the Aromatics

Add the ginger-garlic-chili paste to the browned onions. Cook for 2-3 minutes, stirring, until the raw smell is gone. Add the chopped tomatoes and a pinch of salt, mix well, then cover and cook on low heat for 3-4 minutes until the tomatoes are soft and mushy.

Step 4: Toast the Spices

Uncover the pan and increase the heat to medium-high. Add the red chili powder, turmeric powder, and salt. Stir and cook for about 2 minutes to toast the spices until the oil begins to separate. Add a splash of water if it starts to stick.

Step 5: Cook the Chicken

Add the chicken pieces to the masala. Mix well to coat everything. Reduce the heat to low-medium, cover the pan, and let the chicken cook in its own juices for 5 minutes.

Step 6: Simmer and Reduce

Uncover, give it a stir, then cover again and cook for another 7 minutes. After 7 minutes, increase the heat to medium-high and cook uncovered, stirring frequently, for 4-5 minutes. Continue cooking until the water has reduced and the oil has completely separated from the masala.

Step 7: Create the Gravy

Once the chicken is well-fried and oil has separated, add 2-3 whole green chilies. Pour in hot water to your desired gravy consistency, scraping the bottom of the pan. Bring the curry to a simmer.

Step 8: Finish the Curry

Sprinkle in the coriander powder, cumin powder, and black pepper. Stir to combine. Turn off the heat, garnish with fresh chopped coriander, cover, and let it rest for a few minutes.

Step 9: Cook the Rice

In a separate pot, bring water to a boil. Add salt and crushed green cardamom pods. Add the washed basmati rice and cook on high heat until most of the water is absorbed.

Step 10: Steam the Rice

When a small amount of water is left, sprinkle the black cumin seeds over the rice. Reduce the heat to the lowest setting. Cover the pot with a clean kitchen towel, place the lid on top, and let the rice steam for 15 minutes.

Step 11: Serve

After 15 minutes, turn off the heat and gently fluff the rice with a fork. Serve the hot chicken curry over the fragrant rice and enjoy.

• It's always best to use a fresh paste of ginger, garlic, and chili for the best flavor.

• Ensure you cook the onions until they are a nice golden brown, almost an almond color, to build a deep flavor base.

• Toast the powdered spices in the pan for a couple of minutes to cook out the raw taste and release their aroma before adding liquids.

• Cook the curry in stages; don't add all ingredients at once. This allows each component to cook properly and develop its flavor.

• After adding the final spices and garnish, let the curry rest covered for a few minutes off the heat to allow the flavors to meld together.

• Chicken breast can be used as an alternative to chicken thighs.

• Adjust the amount of red chili powder and green chilies to your preferred spice level.

• The amount of water can be adjusted to make the gravy thicker or thinner according to your preference.