Step 1: Marinate the Chicken

Combine 1 kg scored chicken drumsticks with 1 tsp salt, 1 tsp turmeric powder, 1 tsp Kashmiri chilli powder, 1 tbsp white vinegar, and 1 tbsp cooking oil in a bowl. Mix thoroughly until the chicken is evenly coated. Cover and marinate in the fridge for a minimum of 30 minutes.

Step 2: Prepare the Base Gravy

In a pan, combine 3 sliced medium onions, 3 sliced medium tomatoes, a handful of fresh coriander stalks, 4 green chillies, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp salt, 1 tsp turmeric powder, 2 tsp Kashmiri chilli powder, 2 tsp curry powder, 2 tbsp cooking oil, 1 tbsp tomato puree, and 1 liter of boiling water. Cover the pan and cook on high heat for 30-45 minutes until all vegetables are soft and mushy.

Step 3: Fry the Chicken

Heat 100 ml of cooking oil in a separate pan. Once the oil is hot, carefully add the marinated chicken drumsticks in two batches to avoid overcrowding the pan. Fry each side for 3-4 minutes until the chicken is golden brown and partially cooked. Remove the fried chicken and set aside.

Step 4: Blend and Strain the Base Gravy

Remove the cooked base gravy from heat. Use a stick blender to blend the mixture until it is completely smooth. Pass the blended gravy through a fine-mesh sieve into a separate bowl, pressing down to extract all the liquid and discard any remaining solids (seeds, fibrous bits).

Step 5: Build the Final Curry - Bloom Spices

Using the same pan with the residual oil from frying the chicken, add 100 ml of fresh cooking oil (or ghee). Add the whole garam masala: 4 cardamom pods, 1 cinnamon stick, 1 bay leaf, and 1 tsp cumin seeds. Allow them to bloom in the hot oil for about 30 seconds until fragrant.

Step 6: Sauté Aromatics and Ground Spices

Add 1 tbsp ginger paste and 1 tbsp garlic paste to the pan. Sauté until the raw smell disappears. Reduce the gas to the lowest heat. Add 1 tsp salt, 1 tsp turmeric powder, 2 tsp Kashmiri chilli powder, 1 tsp extra hot chilli powder, 2 tsp coriander powder, 1 tsp cumin powder, and 1 tbsp tomato puree. Add a small drizzle of water to prevent the spices from burning and to create a thick paste (this is called 'boonering').

Step 7: Combine Chicken and Gravy

Add the previously fried chicken drumsticks to the spice mixture in the pan. Stir well to coat the chicken. Pour in the strained base gravy. Increase the heat to high and bring the curry to a simmer.

Step 8: Simmer and Thicken

Allow the curry to simmer for 8-10 minutes, stirring occasionally, until the oil begins to separate from the gravy and the sauce thickens to your desired consistency.

Step 9: Final Touches and Dum Cooking

Check the seasoning and adjust if necessary. Sprinkle 1 tbsp of Kasuri Methi (dried fenugreek leaves) and 0.5 tsp of homemade garam masala over the curry. Add a handful of fresh chopped coriander. Cover the pan and reduce the heat to the lowest setting for a final 'dum cooking' process of 5 minutes.

Step 10: Serve

Turn off the gas and serve the Chicken Handi hot, garnished with fresh coriander, alongside rice or naan bread.

• Score chicken for maximum flavor penetration.

• Use chicken on the bone (drumsticks or thighs) for more flavor.

• Fry chicken in batches to avoid steaming and achieve proper fried flavor.

• Bloom whole spices in oil for maximum flavor.

• Add water to spices (boonering) to prevent burning and develop flavors.

• Strain base gravy for a smooth restaurant-style texture.

• Dum cook the curry for final flavor infusion.

• Masala Fried Chicken (as a standalone dish)