Step-by-Step Instructions

1. 1.Prepare Ginger-Garlic-Tomato Paste

   Add 1/4 of a medium onion, 10-12 cloves of garlic, 1.5-2 inches of ginger, 2 green chilies, and 1 large tomato (cut into pieces) to a blender. Blend until a smooth paste is formed. If you are dairy allergic, add an additional large tomato here instead of yogurt later.

2. 2.Prepare Yogurt

   Take 1/2 cup of plain unflavored yogurt out of the refrigerator. Stir it thoroughly with a spoon or whisk until smooth to prevent it from curdling when added to the hot pan.

3. 3.Heat Oil and Add Whole Spices

   Heat 1/4 cup of mustard oil (or any oil of your preference) in a pot on high heat. Allow the oil to become hot. Then, reduce the heat to low. Add 2-3 bay leaves (slightly broken), 4-5 green cardamoms (crack open the pods), 1-inch cinnamon stick, and 4-5 cloves to the hot oil.

4. 4.Sauté Onions

   Add 1 large sliced onion to the pot. Add a sprinkle of salt to help the onions soften. Stir frequently on medium-high heat until the edges of the onions begin to turn light brown. Lower the heat to medium-low and stir continuously until the onions are beautifully golden brown.

5. 5.Add Powdered Spices

   Add a splash of water to the onions to stop them from browning further. Add 1 teaspoon of turmeric powder and 1.5-2 tablespoons of Kashmiri red chili powder. Stir for just 2-3 seconds to toast the spices without burning them.

6. 6.Add Ginger-Garlic-Tomato Paste and Chicken

   Add the prepared ginger-garlic-tomato paste to the pot. Stir on medium-high heat for 1-2 minutes. Add 2 lbs (1 kg) of washed chicken pieces (ensure all excess water has dripped off by keeping it in a colander/strainer after washing). Stir the chicken on high heat until all the liquid that comes out from the chicken dries up. This is a very important step for a flavorful curry.

7. 7.Add More Spices and Yogurt

   Add salt to taste. Add 1 tablespoon of ground coriander and 1 teaspoon of garam masala powder. Add the smooth yogurt. Immediately stir everything to prevent the yogurt from separating. Continue stirring until bubbles appear, then reduce the heat to medium-low.

8. 8.Add Potatoes and Water

   Add 2 medium potatoes, cut into halves or quarters (this is an optional step). Stir to combine the potatoes with the chicken and gravy. Add about 1 cup of hot water. Stir again, ensuring not to add too much water as this is not a soup.

9. 9.Add Sugar and Simmer

   Add 1/2 teaspoon of sugar (this is optional, but helps balance the flavors). Stir to incorporate. Cover the pot with a lid and let it cook on very low heat for 25 minutes. From time to time, uncover and give the curry a stir to prevent sticking and ensure even cooking.

10. 10.Final Touches and Serve

    After 25 minutes, remove the lid. Before stirring, use tongs to remove any visible whole spices (like cardamom, cloves, and bay leaves) from the curry. Add a pinch of ground mace (optional) and a pinch of ground nutmeg (optional). Stir well. The chicken curry is ready when the oil floats on the surface, and the gravy is smooth and silky. Serve hot with rice or bread.