Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat cooking oil in a large pan. Add 1 teaspoon of fennel seeds and let them splutter. Then add a few sprigs of curry leaves and 5 slit green chilies. Immediately add 3 large sliced onions and sauté until they turn translucent, about 5-7 minutes.

2. 2.Add Chicken and Initial Seasoning

   Once the onions are translucent, add the 2 kg of cleaned chicken pieces to the pan. Season with salt to taste and 1 teaspoon of turmeric powder. Add 3 small chopped tomatoes (or 2 large). Mix all the ingredients thoroughly to combine.

3. 3.Cook Chicken in its Juices

   Cover the pan with a lid and let the chicken cook in its own released water. Stir occasionally to prevent sticking. Continue cooking until the chicken is tender and the oil starts to separate from the mixture, which should take about 15-20 minutes.

4. 4.Add Ginger-Garlic Paste

   Once the chicken is cooked and the oil has separated, add 2.5 tablespoons of ginger-garlic paste. Sauté the mixture for about 5 minutes, stirring continuously, until the raw smell of the ginger-garlic paste disappears.

5. 5.Incorporate Dry Spices

   Add 3 tablespoons of coriander powder, 1 tablespoon of black pepper powder, 0.5 tablespoon of red chili powder, 1 tablespoon of garam masala powder, and 0.5 tablespoon of cumin powder to the chicken. Mix well to ensure all the chicken pieces are evenly coated with the spices.

6. 6.Final Simmer

   Pour in approximately 1/4 cup of water to help the spices meld and prevent burning. Cover the pan again and let it simmer for about 2 minutes, allowing the flavors to deepen.

7. 7.Garnish and Serve

   After simmering, turn off the heat. Add a generous amount of fresh chopped coriander leaves and a few fresh sprigs of curry leaves. Mix gently. Cover the pan for a few minutes to allow the aroma of the fresh herbs to infuse into the chicken before serving.