Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 1 kg chicken (curry cut), 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.Prepare the Dry Spice Mix

   Heat a pan on medium-low heat. 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 peppercorn, 3 cloves, 1 bayleaf, and 1 mace. Saute the spices until they become aromatic, about 2-3 minutes. Cool them down slightly, then grind them into a fine powder.

3. 3.Sauté Onions and Aromatics

   Heat 4 tbsp oil in a large pan or kadai. Add 1 ½ cups finely chopped onion and sauté until it starts to turn golden brown, about 5-7 minutes. Add 2 tbsp ginger garlic paste and 3 slit green chilies, and continue to sauté for another 2-3 minutes until the raw smell disappears. Reduce the heat to low before adding the dry masalas.

4. 4.Add Spices and Tomatoes

   Add 1 tbsp Kashmiri chilli powder, 1 tsp salt, and ¼ tsp turmeric powder to the pan. Mix well and cook for 1 minute. Then, add the freshly ground spice powder and mix thoroughly. Incorporate 1 cup finely chopped tomato and cook until the tomatoes soften and the mixture forms a thick paste, about 5-7 minutes.

5. 5.Cook the Chicken

   Add the marinated chicken to the pan. Saute on high heat for 4 minutes, ensuring the chicken is well coated with the masala. Cover the pan and cook on low heat for 5 minutes to allow the chicken to release its juices and absorb the flavors.

6. 6.Incorporate Curd and Finish Cooking

   Stir in ¼ cup beaten curd. Mix well until fully combined with the chicken and gravy. Cover the pan again and cook for 5 more minutes. Remove the lid and cook on high heat, stirring occasionally, until the excess moisture has evaporated and the gravy thickens to your desired consistency.

7. 7.Garnish and Serve

   Finally, sprinkle ¼ cup fresh coriander leaves and ½ tsp kasuri methi over the chicken. Mix gently. Serve hot with roti, naan, or rice.