Step-by-Step Instructions

1. 1.Marinate Chicken

   Combine 1 kg chicken pieces (breast or thighs, cut into cubes) with 1 tsp black pepper and 2 tsp salt. Mix well to ensure all chicken pieces are coated. Let it marinate for 30 minutes.

2. 2.Prepare Onion Paste

   Take 2 medium onions, roughly chop them, and blend them into a smooth paste.

3. 3.Prepare Tomato Paste

   Take 2 chopped tomatoes and blend them into a smooth paste.

4. 4.Sauté Onions

   Heat 1/3 cup oil in a pan over medium heat. Add the blended onion paste and cook for 3 minutes, stirring occasionally.

5. 5.Add Ginger Garlic Paste

   Add 1 tbsp ginger garlic paste to the sautéed onions. Continue to cook, stirring frequently, until the mixture starts to turn light brown (approximately 5 minutes).

6. 6.Add Marinated Chicken

   Add the marinated chicken pieces to the pan. Fry the chicken, stirring constantly, until it turns white in color and is lightly seared on all sides (approximately 7 minutes).

7. 7.Add Spices

   Add 2 tsp chilli powder, 1 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp cumin powder to the chicken. Mix well to coat the chicken evenly with the spices.

8. 8.Cook Spices with Chicken

   Continue cooking the chicken with the added spices for 3 minutes, ensuring the spices are well incorporated and fragrant.

9. 9.Add Tomato Paste

   Pour the blended tomato paste into the pan with the chicken and spices. Mix thoroughly to combine all ingredients.

10. 10.Cook Tomato Paste

    Cook the mixture for 5 minutes, allowing the tomato paste to blend with the chicken and spices, and for some of its moisture to evaporate.

11. 11.Incorporate Yogurt

    Add 3 tbsp yogurt to the curry. Stir well to combine it smoothly into the gravy.

12. 12.Cook Until Oil Separates

    Continue to cook the curry, stirring occasionally, until all the water from the yogurt has dried and the oil starts to separate from the gravy (approximately 10 minutes).

13. 13.Add Water

    Pour 2 cups of water into the curry and mix. Bring the curry to a gentle simmer.

14. 14.Add Fenugreek and Garam Masala

    Sprinkle 1 tsp dried fenugreek and 1/2 tsp garam masala into the simmering curry. Stir gently to distribute the flavors.

15. 15.Add Green Chillies

    Add 2 whole green chillies to the curry for a touch of heat and aroma.

16. 16.Simmer

    Cover the pan and let the curry simmer on low heat for 10 minutes, allowing the flavors to meld and the chicken to cook through completely.

17. 17.Garnish and Serve

    Remove the lid, stir gently, and garnish with fresh coriander before serving hot with rice or naan.