Step-by-Step Instructions

1. 1.Prepare the Chicken

   Marinate the raw chicken pieces with paprika, salt, ginger/garlic paste, and a little oil for at least 30 minutes (longer is better). Before making the curry, poach the marinated chicken (at near room temperature) in base gravy for 10-15 minutes until cooked through. Scoop out the poached chicken and set aside, covered.

2. 2.Sauté Cumin Seeds and Onions

   Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and fry for 10-15 seconds until fragrant and slightly browned. Add 1 medium chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and softened.

3. 3.Add Ginger/Garlic Paste and Spices

   Stir in 1 tablespoon of ginger/garlic paste and cook for 1-2 minutes until fragrant. Add 1 tablespoon of mixed powder spices (turmeric, chili, garam masala, coriander) and a ladle (approx. 60ml) of base gravy. Mix well and cook for 2-3 minutes, stirring, until the oil separates from the spices.

4. 4.Prepare the Red Sauce

   In a separate bowl, combine 2 tablespoons of tomato purée with 2 tablespoons of water, 1 teaspoon of chili or lime pickle (optional), 1 teaspoon of lemon or lime juice, 1/4 teaspoon of red food coloring, and 2 tablespoons of sriracha sauce. Mix thoroughly until well combined.

5. 5.Incorporate Red Sauce and Fresh Ingredients

   Add the prepared red sauce to the pan with the cooked spices. Stir well and cook for 2-3 minutes. Add 1 tablespoon of chopped coriander stalks and 1-2 sliced fresh green chilies. Mix and cook for another 2-3 minutes.

6. 6.Build the Curry Sauce

   Add base gravy, one ladle at a time (approx. 60ml per ladle), stirring well after each addition and allowing the sauce to reduce slightly before adding more. Continue this process with 4-5 more ladles of base gravy, ensuring the sauce caramelizes between additions. This step should take about 10-15 minutes.

7. 7.Add Chicken and Finish

   Add the pre-poached chicken pieces to the curry sauce. Stir gently to coat the chicken. Add 1 tablespoon of fresh chopped coriander and 1/2 a tomato cut into segments. Stir and cook for 5-7 minutes, allowing the flavors to meld and the chicken to heat through. Add extra base gravy as desired for consistency. Taste and add salt if needed. Optionally, stir in a little single cream for richness.

8. 8.Serve

   Once the curry has reached your desired consistency and the chicken is fully heated, it is ready to serve. Garnish with additional fresh green chilies and coriander if desired.