Step-by-Step Instructions

1. 1.Prepare the Gravy Base

   Heat 100 ml of cooking oil in a pan. Add 250g of roughly sliced onions and fry for 30-40 seconds until translucent, without browning. Then add 250g of roughly sliced tomatoes and 4-5 green chilies. Fry these vegetables for 2-3 minutes until they soften and cook through. Remove the cooked vegetables from the pan and let them cool. Once cooled, grind them into a smooth paste.

2. 2.Fry Chicken with Whole Spices

   In the same pan, add another 100 ml of cooking oil. Once hot, add the whole spices: 1 star anise, 1 black cardamom, 1 small cinnamon stick, 4-5 green cardamoms, 2-3 cloves, and 1/4 tsp black peppercorns. Fry lightly. Add 1 kg of chicken pieces and fry them on medium-high heat until their color changes and the chicken's natural water dries out. Add 2 tsp of ginger garlic paste and continue frying until the raw smell of ginger garlic disappears.

3. 3.Season the Chicken

   Add 2-3 tbsp of water to the chicken to prevent spices from burning. Season with 1 tsp of salt, 1 tbsp of coriander powder, 1 tsp of cumin powder, 1 tsp of black pepper powder, and 1/2 tsp of turmeric powder. Mix well and fry for a few minutes to cook the spices.

4. 4.Combine with Gravy Paste and Cook

   Pour the prepared ground vegetable paste (onions, tomatoes, green chilies) into the chicken. Add a little water to the grinder to rinse out any remaining paste and add it to the pan. Mix everything thoroughly and cook on medium-low heat for 6-7 minutes, covered, until the oil separates and the chicken is about 80% cooked.

5. 5.Add Yogurt and Finish Cooking

   Remove the lid. Add 250g of beaten yogurt to the curry. Mix well. Cover the pan again and cook on medium-low heat for another 7-8 minutes until the chicken is fully tender and the gravy thickens. Remove the lid. Add 1 tsp of garam masala powder and 1 tbsp of kasuri methi. Mix well. If the gravy is too thick, add 1/2 cup of warm water and mix. Finally, stir in 4-5 tbsp of fresh cream for richness and a smooth texture. Cover the pan and let it rest on very low heat for 2 minutes for 'dum'.

6. 6.Prepare and Add Tempering (Bhagar)

   While the curry is on dum, prepare the tempering. In a small pan, heat 2-3 tbsp of desi ghee (or butter/vegetable ghee). Add 3-4 whole red chilies, 3-4 sliced green chilies, and 1 tbsp of chopped green coriander. Fry for a few seconds until aromatic, ensuring the green chilies and coriander retain their color. Uncover the chicken curry and pour the hot tempering over it. Sprinkle with additional chopped green coriander for garnish.

7. 7.Serve

   Serve the delicious Chicken Mumtaz hot with naan, paratha, or roti.