Step-by-Step Instructions

1. 1.Marinate Chicken

   In a bowl, add 500 gms curry cut chicken pieces with bones, 1/2 tsp pepper powder, and 1 tsp salt. Mix all the ingredients well to coat the chicken evenly.

2. 2.Set Aside

   Set the marinated chicken aside for 30 minutes.

3. 3.Prepare for Curry

   Heat 3 tbsp 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 a stir and fry for a few seconds until fragrant.

4. 4.Sauté Onions and Chilies

   Add 2 medium (150 gms) chopped onions, 2 chopped dry red chilies, and 2 chopped green chilies to the pan. Fry for 6 minutes on medium heat until the onions are translucent.

5. 5.Add Ginger Garlic Paste

   Add 2 tsp ginger garlic paste and fry for 2 minutes on low heat until the raw smell disappears.

6. 6.Brown Chicken

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

7. 7.Add Powdered Spices

   Add 1/4 tsp turmeric powder, 1 tsp Kashmiri chili, 1 tsp coriander powder, and a splash of 4-5 tbsp water. Fry for 2-3 minutes on medium heat, stirring continuously, until the spices are well combined and the oil starts to separate.

8. 8.Add Tomato Puree

   Add 5 tbsp readymade tomato puree. Cook for 3 minutes on medium heat, stirring occasionally.

9. 9.Add Coconut Milk and Salt

   Pour in 1 cup (225 ml) coconut milk and add a pinch of salt. Stir well to combine.

10. 10.Simmer Covered

    Cover the pan and cook for 15 minutes on low heat, allowing the chicken to cook through and absorb the flavors.

11. 11.Adjust Consistency

    Add 150 ml water to achieve desired gravy consistency.

12. 12.Add Lemon Juice and Coriander

    Add 1.5 tsp lemon juice and 3-4 tbsp chopped coriander. Stir gently.

13. 13.Final Simmer and Serve

    Simmer for another 2 minutes. Mix well and serve hot.