Step 1: Prepare the Spice Paste

In a bowl, combine 150 ml whisked curd, 1/2 tsp turmeric powder, 1 tbsp kashmiri chilli powder, and 2 tsp coriander powder. Mix well until a smooth paste forms. Keep it aside.

Step 2: Sauté Whole Spices

Heat 4 tbsp oil in a pan. Add 5 cloves, 2 inch cinnamon, 4 green cardamom, 1 black cardamom, 10 black peppercorns, 1 star anise, a small piece of mace, 2 bay leaves, and 1 tsp cumin seeds. Sauté for 1 minute until fragrant.

Step 3: Fry Onions

Add 2 sliced onions and 1/2 tsp salt to the pan. Fry for 10-12 minutes on medium flame until the onions turn golden brown.

Step 4: Add Ginger Garlic Paste

Add 1 tbsp ginger garlic paste to the fried onions. Sauté for 2 minutes until the raw smell disappears.

Step 5: Cook the Spice Paste

Switch off the flame. Add the prepared spice paste to the pan. Mix well and cook for 3 minutes on low flame, stirring continuously, until the oil starts to separate from the paste.

Step 6: Add Chicken and Garam Masala

Add 600 gms chicken and 1/2 tsp garam masala to the pan. Mix well, ensuring the chicken is evenly coated with the spices. Fry for 7-8 minutes on medium flame until the chicken is lightly browned and sealed.

Step 7: Simmer the Gravy

Pour in 250 ml water. Mix everything thoroughly. Cover the pan with a lid and cook for 20 minutes on low flame until the chicken is tender and cooked through, and the gravy has thickened to your desired consistency.

Step 8: Garnish and Serve

Garnish with fresh coriander leaves. Give it a final mix and serve hot with rice, naan, or roti.

• Ensure onions are fried until deep brown for a rich color and flavor.

• Cook the spice paste on low flame to prevent burning and allow flavors to meld.

• Adjust spice levels according to your preference.

• For a richer gravy, add a tablespoon of cashew paste or almond paste along with the prepared spice paste.

• Substitute chicken with lamb or goat for a different meat option, adjusting cooking time accordingly.