Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a large bowl, combine red chili powder, turmeric, cumin, pepper, garam masala, coriander powder, and salt. Mix the dry spices. Then, add garlic paste, ginger paste, plain yogurt, chopped coriander, and chopped mint. Stir everything together to form a smooth paste.

2. 2.Marinate the Chicken

   Add the chicken pieces to the marinade paste. Use your hands to coat each piece of chicken thoroughly. Cover the bowl and let it marinate for at least 30 minutes.

3. 3.Fry the Onions

   Heat oil in a wide pan or kadai over medium heat. Add the thinly sliced onions. After a minute, add the cinnamon stick and green cardamoms. Sauté continuously until the onions turn a deep golden brown.

4. 4.Cook the Chicken

   Add the marinated chicken to the pan with the fried onions. Scrape out any remaining marinade from the bowl and add it to the pan. Mix well to combine the chicken with the onions.

5. 5.Simmer the Chicken

   Cover the pan with a lid and cook the chicken for 20 minutes on medium heat. Stir occasionally to prevent it from sticking to the bottom.

6. 6.Add Coconut Milk and Chilies

   After 20 minutes, remove the lid and give the curry a good stir. Pour in the coconut milk and add the whole green chilies. Mix gently to incorporate.

7. 7.Final Cook

   Cover the pan again and let the curry simmer for another 10 minutes on low heat. This will allow the flavors to meld and the gravy to thicken.

8. 8.Garnish and Serve

   After 10 minutes, the chicken is cooked through. Add a little water if you prefer a thinner gravy. Garnish with freshly chopped coriander leaves. Transfer to a serving bowl and serve hot.