Step-by-Step Instructions

1. 1.Prepare Ginger and Garlic

   Finely chop the fresh ginger and garlic. Set aside.

2. 2.Heat Oil and Temper Whole Spices

   Add 100ml of vegetable oil to a large pot or wok. Once the oil is hot, add the cinnamon stick, star anise, black cardamom pods, green cardamom pods, cloves, and cumin seeds. Fry until they start to pop, indicating the oil is flavored.

3. 3.Sauté Onions

   Add the finely diced onions and 1.5 tsp of salt to the pot. Cook until the onions are translucent, stirring occasionally.

4. 4.Add Ground Spices

   Once onions are translucent, add the fennel seeds, coriander powder, cumin powder, Kashmiri chili powder, turmeric powder, and garam masala. Stir well to combine with the onions and cook for 1-2 minutes until fragrant.

5. 5.Incorporate Ginger and Garlic

   Add the chopped ginger and garlic to the spice mixture. Stir thoroughly and cook for another 2-3 minutes, ensuring not to burn the garlic.

6. 6.Add Chicken and Tomatoes

   Add the 1kg bone-in chicken thighs/legs to the pot. Sear the chicken for a few minutes, coating it in the aromatic spice base. Then, add the whole green chilies, 2 tbsp of tomato puree, and the can of chopped tomatoes. Stir everything together.

7. 7.Simmer the Curry

   Add 1 tsp of sugar and 1 pint (approx 568ml) of water to the pot. Stir well. Place the lid on and cook on a low heat for 1 hour and 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The chicken should become tender and the flavors will meld.

8. 8.Bhuna the Curry

   After 1 hour and 30 minutes, remove the lid. Continue to cook the curry uncovered on a low heat for an additional 20 to 30 minutes. This 'bhuna' stage will allow the excess water to evaporate, the oil to separate from the gravy, and the flavors to become deeply concentrated and aromatic.

9. 9.Finish with Kasuri Methi and Coriander

   Rub 1 tbsp of kasuri methi between your hands to release its aroma, then add it to the curry and stir in. Finally, stir in a small amount of fresh chopped coriander.

10. 10.Serve

    Serve the staff curry hot, garnished with additional fresh coriander. It pairs perfectly with naan bread or rice.