Step-by-Step Instructions

1. 1.Prepare Gravy Paste

   Blend 3 medium tomatoes, 2 green chilies, 1 inch chopped ginger, 4-5 cloves chopped garlic, and 1 chopped medium onion into a smooth paste.

2. 2.Season the Gravy Paste

   To the blended gravy paste, add 1.5 tablespoons of chicken masala powder, 1 teaspoon of turmeric powder, and 1.5 tablespoons of red chili powder. Mix well until all spices are incorporated.

3. 3.Heat Oil and Sauté Onions

   Heat 3 tablespoons of cooking oil in a large pot or kadai over medium heat. Add 1 large sliced onion and sauté until it turns translucent and light golden brown, approximately 5-7 minutes.

4. 4.Add Potatoes and Bay Leaf

   Add 3 small peeled potatoes and 1 bay leaf to the pot. Sauté with the onions for another 2-3 minutes.

5. 5.Add Chicken

   Add 750g of chicken pieces to the pot. Mix well with the onions and potatoes and cook for 5-7 minutes until the chicken changes color.

6. 6.Incorporate Gravy Paste

   Pour the prepared and spiced gravy paste into the pot. Mix thoroughly to combine all ingredients.

7. 7.Simmer the Curry

   Cover the pot and let the chicken curry simmer on medium-low heat for 25-30 minutes, or until the chicken is cooked through and tender, and the oil separates from the gravy. Stir occasionally to prevent sticking.