Step 1: Prepare the Masala Paste

In a blender, combine 1/4 of a large onion, garlic cloves, ginger, green chillies, and a large tomato. Blend until you have a very smooth paste.

Step 2: Prepare the Yogurt

In a small bowl, whisk the plain yogurt vigorously with a spoon until it is completely smooth and creamy. This prevents it from curdling when added to the hot curry.

Step 3: Temper the Spices

Heat oil in a heavy-bottomed pan or kadai on high heat. Once hot, reduce the heat to low. Add the dried bay leaf (torn), cracked green cardamoms, cinnamon stick, and cloves. Sauté for a few seconds until fragrant.

Step 4: Fry the Onions

Add the sliced onions to the pan along with a sprinkle of salt. Sauté on medium-high heat, stirring frequently, until the onions soften and the edges begin to brown. Lower the heat to medium-low and continue to stir constantly until the onions are evenly golden brown.

Step 5: Add Powdered Spices and Paste

Reduce the heat to low and add a small splash of water to stop the browning process. Immediately add the turmeric powder and Kashmiri red chilli powder, and stir for 2-3 seconds. Add the prepared masala paste and cook on medium-high heat for 1-2 minutes, stirring continuously.

Step 6: Sauté the Chicken

Add the well-drained chicken pieces to the pan. Mix well to coat the chicken in the masala. Increase the heat to high and cook, stirring frequently, until all the moisture released from the chicken has evaporated and the oil begins to separate from the masala.

Step 7: Add Yogurt and Spices

Once the chicken is well-sautéed and the liquid has dried up, add salt to taste, ground coriander, and garam masala powder. Lower the heat to low and pour in the whisked yogurt. Stir immediately and continuously until the yogurt is fully incorporated and the gravy starts to bubble gently.

Step 8: Add Potatoes and Simmer

Add the potato pieces and mix them into the curry. Pour in about 1 cup of hot water. Add a pinch of sugar (optional) to balance the flavors. Stir everything together, bring to a simmer, then cover the pan with a lid.

Step 9: Slow Cook the Curry

Reduce the heat to very low and let the curry simmer for 25 minutes. Make sure to uncover and give it a stir occasionally to prevent it from sticking to the bottom of the pan.

Step 10: Final Touches and Serving

After 25 minutes, remove the lid. Using tongs, remove any visible whole spices like cardamom pods and cloves. Add a pinch of ground mace and nutmeg (optional) and give it a final stir. The chicken curry is now ready to be served.

• Make your own fresh ginger-garlic-onion-tomato paste for the best flavor, instead of using store-bought pastes.

• To achieve a smooth gravy, ensure your initial paste is blended until completely smooth.

• Whisk the yogurt thoroughly before adding it to the hot pan to prevent it from curdling. Also, ensure the yogurt is at room temperature.

• Drain the chicken in a colander after washing to remove all excess water. This is crucial for properly sautéing the chicken.

• Do not over-brown the onions. Cook them to a golden color to maintain the desired color of the final gravy.

• Be patient and cook the chicken on high heat until all the liquid it releases has evaporated. This step is very important for the texture and flavor of the curry.

• Use hot water when adding liquid to the curry to maintain the cooking temperature.

• Before serving, remove the whole spices like cardamom and cloves to avoid anyone biting into them.

• For a dairy-free version, you can skip the yogurt and add an extra tomato while making the paste.

• The addition of potatoes is optional.

• Ground coriander, mace, and nutmeg are optional spices that can be omitted.