Step-by-Step Instructions

1. 1.Heat oil and add whole spices

   Heat 1/2 cup cooking oil in a pan. Add 1 black cardamom, 5 cloves, 1 bay leaf, 1 cinnamon stick, and 1/2 tbsp white cumin. Fry for 1 minute until fragrant.

2. 2.Add chopped onion

   Add 1 large finely chopped onion to the pan. Sauté until the onion is translucent and lightly golden brown.

3. 3.Add chopped tomatoes

   Add 2 large finely chopped tomatoes. Mix well and cover the lid for 5 minutes on medium flame to cook and soften the tomatoes.

4. 4.Add ginger garlic paste

   Uncover the lid. Add 1 tbsp ginger garlic paste. Mix well and fry for 2-3 minutes until the raw smell of ginger garlic disappears and the oil separates.

5. 5.Add powdered spices and curry leaves

   Add 1 tbsp salt, 1 tsp red chili powder, 1 tsp turmeric, 1 tsp cumin powder, 2 tsp coriander powder, and 4-5 curry leaves. Mix well and fry for 3-4 minutes until the gravy turns a rich red color and the oil separates.

6. 6.Add fenugreek leaves and chicken

   Add 1 tsp fenugreek leaves (kasoori methi) and 1/2 kg chicken pieces. Mix well to coat the chicken with the masala.

7. 7.Cook chicken initially

   Cover the lid and cook on medium to low flame for 10 minutes. Do not add water, as chicken will release its own water.

8. 8.Add green chilies and yogurt-coriander paste

   Uncover the lid after 10 minutes. Add 2 green chilies and the prepared coriander-yogurt paste (made by blending 1 handful of coriander leaves with 5 tbsp of yogurt). Mix everything thoroughly.

9. 9.Add garam masala

   Add 1/2 tsp homemade garam masala. Mix well.

10. 10.Simmer the chicken

    Cover the lid again and cook on medium flame for 15 minutes until the chicken is tender and cooked through, and the gravy thickens to your desired consistency.

11. 11.Final check and serve

    Uncover the lid. Give it a final stir. The chicken khagina is now ready to be dished out.