Step-by-Step Instructions

1. 1.Sauté Whole Spices

   Heat 1/2 cup of oil in a large pan. Once hot, add 2 black cardamoms, 5-6 cloves, 1 tsp white cumin seeds, and 1 bay leaf. Sauté for a few seconds until fragrant.

2. 2.Cook Onions

   Add 2 medium-sized chopped onions to the pan. Cook the onions until they become transparent, stirring occasionally.

3. 3.Add Ginger-Garlic Paste

   Once the onions are transparent, add 2 tablespoons of ginger-garlic paste. Mix well and cook for a minute until the raw smell disappears.

4. 4.Cook Tomatoes

   Add 3-4 medium-sized peeled and chopped tomatoes to the pan. Mix well, then cover the pan and cook on medium flame for 10 minutes until the tomatoes soften and release their juices. After 10 minutes, remove the lid and mash the tomatoes well.

5. 5.Add Powdered Spices

   Add 2 tsp red chilli powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, 1 tsp Degi red chilli, and salt to taste. Mix all the spices thoroughly with the tomato-onion mixture and cook for 2-3 minutes until the oil separates.

6. 6.Add Chicken and Crushed Spices

   Add 1 kg of chicken pieces to the pan. Mix the chicken well with the masala. Then, add 1 tsp crushed coriander, 1/2 tsp crushed cumin, 1 tsp crushed black pepper, and 1 tsp garam masala powder. Mix everything thoroughly, ensuring the chicken is well coated with the spices.

7. 7.Cook with Yogurt

   Pour 1 cup of yogurt over the chicken. Mix well until the yogurt is fully incorporated into the gravy. Cover the pan and cook on medium flame for 10-15 minutes, allowing the chicken to cook through and tenderize in its own juices and the yogurt.

8. 8.Final Touches

   After 10-15 minutes, remove the lid. Add 3-4 slit green chilies and sprinkle 1 tsp of crushed Kasuri Methi (dried fenugreek leaves) over the karahi. Stir gently. Cook for another 2-3 minutes if needed to reach desired gravy consistency.

9. 9.Serve

   Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.