Step-by-Step Instructions

1. 1.Dry Roast Spices

   Add fennel seeds, black peppercorns, cumin seeds, whole coriander seeds, cinnamon stick, cloves, and cardamom pods to a dry pan. Dry roast on low flame until they change color slightly and become fragrant, about 2-3 minutes. Transfer to a plate to cool, then grind into a fine powder.

2. 2.Sauté Aromatics

   Heat 3-4 tablespoons of cooking oil in a pan. Once hot, add bay leaves, a small piece of cinnamon stick, cloves, and cardamom pods. Sauté for a few seconds until fragrant. Add the finely chopped onions and a pinch of salt. Sauté until the onions turn translucent and light golden.

3. 3.Add Tomatoes and Ginger-Garlic Paste

   Add the chopped tomato to the pan and cook until it softens and mashes well. Then, add 1 teaspoon of ginger-garlic paste and sauté until the raw smell disappears, about 1-2 minutes.

4. 4.Cook Chicken with Spices

   Add the washed chicken pieces to the pan. Sprinkle 0.5 teaspoon of turmeric powder and salt to taste. Mix everything well, ensuring the chicken is coated with the masala. Cook for 5-7 minutes until the chicken changes color.

5. 5.Add Ground Masala and Water

   Add the freshly ground masala powder and 0.25 teaspoon of chili powder to the chicken. Mix thoroughly. Pour in 2 cups of water, stir well, and bring the gravy to a boil.

6. 6.Simmer and Serve

   Once the gravy starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10 minutes, or until the chicken is cooked through and the gravy thickens to your desired consistency. Serve hot.