Step-by-Step Instructions

1. 1.Heat Oil and Temper Spices

   Heat 1/4 cup cooking oil in a large pan over medium heat. Add 1 bay leaf, 4-5 green cardamom pods, 5-6 cloves, 10-12 black peppercorns, and 1 black cardamom. Sauté for 30 seconds until fragrant.

2. 2.Sauté Onion Paste

   Add 1 cup of onion paste to the pan. Stir well and cook for 5-7 minutes, stirring occasionally, until the paste turns golden brown and the oil begins to separate from the sides.

3. 3.Add Marinated Chicken

   Carefully add 1.5 kg of marinated chicken to the pan.

4. 4.Add Remaining Marinade Liquid

   Pour any remaining marinade liquid from the chicken bowl into the pan. If the mixture appears too thick, you may add up to 1/2 cup of water for desired consistency.

5. 5.Cook Chicken Curry

   Stir all ingredients thoroughly to combine. Cover the pan and cook on medium-low heat for 30-35 minutes, or until the chicken is tender and cooked through, and the gravy has thickened. Stir occasionally to prevent sticking. The oil should separate and float to the top, indicating it's done.