Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a large bowl, combine red chili powder, turmeric powder, cumin powder, black pepper powder, garam masala powder, coriander powder, salt, garlic paste, ginger paste, plain yogurt, chopped fresh coriander, and chopped fresh mint. Mix well until a smooth paste forms.

2. 2.Marinate the Chicken

   Add 1 kg of chicken pieces to the prepared marinade. Use your hands to thoroughly coat each piece of chicken with the marinade. Marinate for at least 30 minutes.

3. 3.Sauté Onions and Whole Spices

   Heat 4 tablespoons of cooking oil in a large pan over medium heat. Add 1 1/2 cups of thinly sliced onions, 1 small cinnamon stick, and 3 cardamom pods. Sauté the onions until they turn golden brown, stirring occasionally.

4. 4.Cook the Marinated Chicken

   Add the marinated chicken to the pan with the sautéed onions. Rinse the marinade bowl with a little water and add that to the pan as well. Stir everything together to combine. Cover the pan and cook for 20 minutes over medium heat, stirring occasionally to prevent sticking and ensure even cooking.

5. 5.Add Coconut Milk and Green Chilies

   After 20 minutes, remove the lid and stir the chicken. Pour in 3/4 cup of coconut milk and add 7-8 green chilies (adjust to your spice preference). Stir gently to incorporate the coconut milk and chilies into the curry.

6. 6.Simmer the Curry

   Cover the pan again and let the curry simmer for another 10 minutes on low heat. This allows the flavors to meld and the chicken to become tender.

7. 7.Garnish and Serve

   Remove the lid, stir the curry one last time. Garnish with fresh chopped coriander before serving. Serve hot with rice or bread.