Step-by-Step Instructions

1. 1.Fry Whole Spices

   Heat 2 tablespoons of mustard oil in a pan over medium heat. Add the whole spices: 2 red dried chilies, 1 small cinnamon stick, 1 teaspoon black mustard seeds, 1 teaspoon cumin seeds, 1 teaspoon fenugreek, 1 teaspoon black seeds, 1 teaspoon peppercorns, 3 opened black cardamoms, and 2 cloves. Fry for a few seconds until fragrant.

2. 2.Sauté Onion and Ginger Garlic Paste

   Add 1 cup of finely diced white onion and 2 tablespoons of ginger garlic paste to the pan. Sauté for 3-4 minutes, stirring frequently, until the onions soften and turn translucent.

3. 3.Cook Tomato Paste and Ground Spices

   Stir in 1/2 cup of tomato paste, 1 teaspoon of salt, 1 teaspoon of turmeric powder, and 1 teaspoon of Kashmiri chili powder. Continue to cook for another 4 minutes, stirring constantly, until the spices are well combined and the oil starts to separate.

4. 4.Brown the Chicken

   Add the 4 chicken leg pieces (cut in half, skin off, bone in) to the pan. Mix well to coat the chicken with the spice mixture. Cook for 4-5 minutes, stirring frequently, until the chicken is lightly browned on all sides.

5. 5.Simmer with Water

   Pour in 2 cups of water. Bring the mixture to a gentle simmer. Cover the pan and let it cook for about 8 minutes, stirring occasionally. If the sauce reduces too much, add a little more water.

6. 6.Add Yogurt and Finish Cooking

   Remove the lid and add 1 cup of whisked yogurt/curd. Stir it in thoroughly. Reduce the heat to just above a simmer. Cook for another 5 minutes, stirring every now and then, to allow the flavors to meld and the sauce to thicken slightly.

7. 7.Garnish and Serve

   Turn off the heat. Squeeze in the juice from 1/4 lime and sprinkle with 1/4 cup of fresh chopped cilantro/coriander. Give it a final stir.