Step-by-Step Instructions

1. 1.Marinate Chicken

   In a bowl, add 500 gms of curry cut chicken pieces with bones. Sprinkle 1/2 tsp of pepper powder and 1 tsp of salt. Mix all the ingredients thoroughly until the chicken pieces are evenly coated.

2. 2.Set Aside

   Set aside the marinated chicken for 30 minutes to allow the flavors to meld.

3. 3.Sauté Whole Spices

   Heat 3 tbsp of oil in a pan. Add 4 cloves, 2 pieces of cinnamon, 3 cardamom pods, 1 star anise, and 2 bay leaves (cut into two). Give them a quick stir to release their aromas.

4. 4.Sauté Onions

   Add 2 medium (150 gms) chopped onions to the pan. Fry for 6 minutes on medium heat until the onions turn translucent.

5. 5.Add Chillies

   Add 2 chopped dry red chillies and 2 chopped green chillies to the pan. Fry for 1 minute on medium heat.

6. 6.Add Ginger Garlic Paste

   Add 2 tsp of ginger garlic paste to the pan. Fry for 2 minutes on low heat until the raw smell disappears and it becomes aromatic.

7. 7.Fry Chicken

   Add the marinated chicken pieces to the pan. Fry for 5-6 minutes on medium heat, stirring occasionally, until the chicken pieces start to turn light brown.

8. 8.Add Powdered Spices

   Add 1/4 tsp of turmeric powder, 1 tsp of Kashmiri chilli powder, and 1 tsp of coriander powder. Add a splash of 4-5 tbsp of water to prevent the spices from burning. Fry for 2-3 minutes on medium heat, ensuring the spices coat the chicken well.

9. 9.Add Tomato Puree

   Add 5 tbsp of readymade tomato puree to the chicken. Cook for 3 minutes on medium heat, stirring occasionally, until the tomato puree blends with the chicken and spices.

10. 10.Add Coconut Milk

    Pour in 1 cup (225 ml) of coconut milk. Stir well to combine all the ingredients.

11. 11.Season and Simmer

    Add a pinch of salt (adjust to taste). Stir again. Cover the pan with a lid and cook for 15 minutes on low heat until the chicken is tender and cooked through.

12. 12.Adjust Consistency

    After 15 minutes, remove the lid. Add 150 ml of water to adjust the gravy consistency to your preference. Stir well.

13. 13.Final Touches

    Add 1.5 tsp of lemon juice and 3-4 tbsp of freshly chopped coriander. Stir gently to incorporate.

14. 14.Simmer and Serve

    Let the curry simmer for another 2 minutes. Mix well and serve hot with your choice of rice or bread.