Step-by-Step Instructions

1. 1.Fry the Chicken

   Heat 250ml of cooking oil in a pan over high heat. Carefully add the scored chicken drumstick pieces to the hot oil. Fry the chicken for 4-5 minutes on one side until golden, then flip and fry for another 4 minutes. Cover the pan with a lid to help cook the chicken through. Once the chicken is golden and cooked, remove it from the pan.

2. 2.Prepare the Flavor Base

   Remove excess oil from the pan, leaving approximately 100ml. Turn the gas to medium-low. Add 4 tablespoons of the chicken-fried oil back into the pan. Add 1 tablespoon each of ginger paste and garlic paste. Stir well to cook off the rawness. Add 1.5-2 teaspoons of salt (to taste). Add 1/2 teaspoon turmeric, 2 teaspoons Kashmiri chilli powder, 2 teaspoons coriander powder, and 1 teaspoon cumin powder. Toast the spices for a few seconds on low gas, stirring constantly to prevent burning.

3. 3.Steam and Mash Tomatoes

   Place 6-8 halved tomatoes (with eyes removed) face down into the spice mixture. Add 1 cup of water. Increase the heat to high, cover the pan with a lid, and let it steam for 6 minutes. After 6 minutes, check the tomatoes. They should be soft and the skins starting to wrinkle. Reduce the gas to medium and continue steaming for a few more minutes until the skins are easily peelable. Carefully remove the tomato skins using tongs. Mash the softened, peeled tomatoes with a wooden spoon to create a thick gravy, ensuring some texture remains.

4. 4.Combine Chicken and Finish the Curry

   Return the fried chicken pieces to the tomato gravy. Add 4-5 green chilies. Increase the heat to high and let the moisture from the tomatoes reduce, allowing the oil to separate. Cook for about 10 minutes. Reduce the gas to the lowest setting for the 'dum cook' process. Sprinkle kasoori methi and garam masala over the chicken. Add fresh coriander, julienne ginger, and bullet chilies. Cover the pan and let it dum cook for the final 5 minutes on the lowest heat until the oil separates completely.

5. 5.Prepare Tarka and Serve

   Heat a small Karahi pan (or a small frying pan) over medium heat. Add 1 tablespoon of cooking oil. Once the oil is hot, add a few julienne ginger pieces and bullet chilies. Fry until they are slightly cooked and fragrant. Carefully transfer the cooked chicken karahi into the hot Karahi pan. Top with the freshly fried ginger and chilies, and a final sprinkle of fresh coriander. Serve immediately while sizzling.