Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 1 kg curry-cut chicken with ½ lemon juice, 1 tsp salt, and ½ tsp turmeric powder. Mix well to coat the chicken evenly. Set aside and allow it to marinate.

2. 2.Roast Whole Spices

   In a pan, add 1 ½ tbsp coriander seeds, 2 tsp cumin seeds, ½ tsp fennel seeds, 2 inches cinnamon, 3 green cardamoms, 1 black cardamom, 1 tsp black peppercorns, 3 cloves, 1 bayleaf, and 1 mace. Sauté on medium-low heat until the spices become aromatic, about 2-3 minutes.

3. 3.Grind Spices

   Cool down the roasted spices slightly, then transfer them to a grinder and grind into a fine powder.

4. 4.Sauté Onions

   Heat 4 tbsp oil in a wok or kadai. Add 1 ½ cups finely chopped onion and sauté until it starts to turn golden brown, approximately 5-7 minutes.

5. 5.Add Ginger Garlic Paste and Green Chillies

   Add 2 tbsp ginger garlic paste and 3 slit green chillies to the sautéed onions. Mix well and cook for 1-2 minutes until the raw smell of ginger garlic paste disappears.

6. 6.Add Powdered Spices

   Reduce the heat to low. Add 1 tbsp Kashmiri chilli powder, 1 tsp salt, and ½ tsp turmeric powder. Mix well for 30 seconds. Then, add the freshly ground spice powder from Step 3 and mix until well combined, about 1 minute.

7. 7.Cook Tomatoes

   Add 1 cup finely chopped tomatoes to the mixture. Cook until the tomatoes soften and blend into the masala, approximately 3-5 minutes.

8. 8.Cook Chicken

   Add the marinated chicken to the wok. Sauté on high heat for 4 minutes, ensuring the chicken is well coated with the masala.

9. 9.Simmer Chicken (First Round)

   Cover the wok and cook on low heat for 5 minutes, allowing the chicken to release its juices and absorb the flavors.

10. 10.Add Curd and Simmer (Second Round)

    Uncover and stir the chicken. Add ¼ cup beaten curd and mix thoroughly. Cover again and cook for 5 more minutes on low heat.

11. 11.Evaporate Moisture

    Uncover the wok. Increase the heat to high and cook, stirring occasionally, until the excess moisture has evaporated and the oil separates from the masala, creating a thick, semi-dry gravy. This will take about 5-7 minutes.

12. 12.Garnish and Serve

    Once the desired consistency is reached, garnish with ¼ cup fresh coriander leaves and ½ tsp kasuri methi. Mix gently. Serve hot with roti, naan, or rice.