Step 1: Prepare Onions, Tomatoes, and Green Chillies

Roughly chop 2 big onions and 3 medium tomatoes. Also, prepare 5 green chilies.

Step 2: Sauté Onions, Tomatoes, and Green Chillies

Heat 1/2 cup of oil in a pan. Add the roughly chopped onions and cook for 1-2 minutes until they soften. Then add the roughly chopped tomatoes and 5 green chilies. Cook until they become soft.

Step 3: Blend Sautéed Vegetables

Remove the softened onions, tomatoes, and green chilies from the oil and place them on a separate plate. Let them cool down, then blend them into a smooth paste.

Step 4: Temper Whole Spices

In the same oil, add 1 tsp whole cumin seeds, 10-12 whole black peppercorns, 4 green cardamoms, 1 star anise, 1 small piece of cinnamon stick, 6 cloves, 1 brown cardamom, and 1 small piece of mace. Cook for 1 minute until fragrant.

Step 5: Cook Chicken

Add 1.5 kg of washed chicken pieces to the pan. Cook until the chicken's color changes to white.

Step 6: Add Ginger-Garlic Paste

Add 1 tbsp ginger & garlic paste to the chicken. Cook for 2 minutes, stirring well.

Step 7: Add Ground Spices

Add 1 tsp cumin powder, 1 tbsp coriander powder, 1/2 tsp turmeric powder, 1/2 tbsp salt, and 1 tsp black pepper powder. Mix well and cook the chicken with the spices.

Step 8: Incorporate Blended Paste and Cook

Add the blended tomato, onion, and green chili paste to the chicken. Cook for 5 minutes, stirring occasionally. Add a little bit of water (about half a glass) to the blender to rinse out any remaining paste and add it to the chicken.

Step 9: Add Yogurt and Simmer

Reduce the heat to low. Add 5 tbsp yogurt and mix it thoroughly into the chicken. Increase the heat to high, then cover the pan with a lid and cook for 15-20 minutes, or until the chicken is fully cooked, checking occasionally.

Step 10: Add Garam Masala, Fenugreek, and Cream

Uncover the chicken and stir. Add 1 tsp garam masala powder and 1 tbsp dry fenugreek leaves (Kasuri Methi), mix well. Then, add 4 tbsp cream and mix it into the gravy. Cover the pan again and cook on low heat for 5 minutes.

Step 11: Prepare and Add Tarka

While the chicken is simmering, prepare the tarka. In a separate small pan, melt 2 tbsp butter and add 2 tbsp oil. Add 4 sliced green chilies and cook for 1 minute until they are slightly softened. Pour this tarka over the cooked chicken.

Step 12: Garnish and Final Simmer

Garnish the chicken with chopped cilantro. Mix gently. Cover the pan and cook on low heat for another 2 minutes to allow the flavors to meld. Chicken Mumtaz is now ready to be served.

• Adjust the amount of green chilies according to your spice preference.

• Ensure the onions and tomatoes are thoroughly softened before blending for a smooth gravy.

• Cooking on low heat after adding yogurt and cream helps prevent curdling and allows flavors to meld.

• For a richer flavor, you can add a pinch of saffron soaked in warm milk.

• Garnish with sliced ginger or fried onions for extra texture and aroma.