Step-by-Step Instructions

1. 1.Preheat Oven and Heat Oil

   Preheat your oven to 150°C (300°F). In an oven-safe pan with a lid, heat the vegetable oil over medium-high heat.

2. 2.Toast Whole Spices

   Once the oil is hot, add the cumin, cloves, green cardamom pods, and black cardamom pod. Stir and toast them briefly until fragrant. Then, add the cinnamon stick and bay leaves, stirring to combine.

3. 3.Caramelize Onions

   Add the chopped small onions to the pan. Stir them around with the spices over medium-high heat. Continue stirring until the onions are deeply caramelized and golden brown, ensuring they don't burn.

4. 4.Prepare Ginger-Garlic Paste

   In a small food processor, combine the ginger (about the size of your thumb), 4 garlic cloves, and 2-3 spoonfuls of tomato liquid. Process until a fine paste is formed.

5. 5.Add Paste and Ground Spices

   Add the ginger-garlic paste to the caramelized onions in the pan. Fry until most of the moisture from the paste has evaporated. Then, add the crushed coriander, ground turmeric, chili powder, and garam masala. Stir well to combine and cook for a minute until fragrant.

6. 6.Add Tomatoes and Chilies

   Add the 3 crushed tomatoes (from half a can of whole tomatoes) and the 2 hot chilies to the pan. Stir to incorporate them into the spice mixture.

7. 7.Add Chicken and Liquid

   Season with salt to taste. Add the 6-8 skinless chicken thighs to the pan. Pour in 500 mL (2 cups) of water (mixed with chicken stock) until the chicken is mostly covered by the liquid.

8. 8.Bake in Oven

   Cover the pan with its lid and carefully transfer it to the preheated oven. Bake for 2-3 hours, or until the chicken is tender and the sauce has thickened and flavors have melded.

9. 9.Serve

   Remove the chicken curry from the oven. Serve hot with basmati rice, naan, or other Indian side dishes.