Step-by-Step Instructions

1. 1.Heat Oil and Temper Spices

   Heat 2 tablespoons of oil in a kadai. Once hot, add 3 cardamom pods, 1 cinnamon stick, 1 stone flower, 3 cloves, and 1 teaspoon of fennel seeds. Let them splutter on low flame.

2. 2.Sauté Onions

   Add 3 finely chopped large onions to the kadai. Also add a few curry leaves, 2 slit green chilies, and salt to taste. Sauté until the onions turn golden brown and are fully caramelized.

3. 3.Add Ginger-Garlic Paste and Tomatoes

   Once onions are caramelized, add 2 tablespoons of ginger-garlic paste and 2 medium chopped tomatoes (approximately 1/2 cup). Cook well until the raw smell of ginger-garlic paste disappears and tomatoes soften.

4. 4.Add Turmeric and Chicken

   Stir in 1/4 teaspoon of turmeric powder. Then add 750g of cleaned and cut chicken pieces. Mix everything well to coat the chicken with the masala.

5. 5.Cook Chicken (Initial)

   Cover the kadai with a lid and cook on medium flame for 10 minutes. The chicken will release its own water.

6. 6.Add Powdered Spices

   After 10 minutes, uncover and give it a good stir. Add 1.5 teaspoons of chili powder, 3 teaspoons of coriander powder, and 1/2 teaspoon of pepper powder. Mix thoroughly.

7. 7.Add Water and Simmer

   Pour in approximately 1 cup of water (or as needed for your desired consistency). Mix well. Check for salt and add if necessary. Cover and simmer on medium flame until the oil separates from the gravy, indicating the chicken is fully cooked and the flavors have melded.

8. 8.Finish with Garam Masala and Coriander

   Once the oil has separated, add 1 teaspoon of garam masala and a handful of chopped coriander leaves. Mix gently.

9. 9.Rest and Serve

   Switch off the flame, cover the kadai, and let the Chicken Kuzhambu rest for 5-10 minutes. This allows the flavors to deepen and the gravy to thicken slightly. Serve hot with your preferred accompaniment.