Step-by-Step Instructions

1. 1.Prepare Onions and Tomatoes

   Roughly chop 2 big onions and 3 medium tomatoes.

2. 2.Sauté Onions, Tomatoes, and Green Chilies

   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, cooking until they become soft.

3. 3.Blend Vegetables

   Remove the cooked onions, tomatoes, and green chilies from the oil and let them cool. Once cooled, blend them into a smooth paste.

4. 4.Add Whole Spices and Chicken

   In the same oil, add 1 tsp cumin seeds, 10-12 peppercorns, 4 green cardamom, 1 star anise, 1 cinnamon stick, 6 cloves, 1 brown cardamom, and a small piece of mace. Cook for 1 minute. Then add 1.5 kg of washed chicken pieces and cook until the chicken changes color to white.

5. 5.Add Ginger-Garlic Paste and Powdered Spices

   Add 1 tbsp ginger-garlic paste to the chicken and cook for 2 minutes. Then add 1 tsp cumin powder, 1 tbsp coriander powder, 1/2 tsp turmeric powder, 1/2 tbsp salt, and 1 tsp black pepper. Mix well and cook the chicken with the spices.

6. 6.Incorporate Blended Paste and Cook

   Add the blended tomato, onion, and green chili paste to the chicken. Cook for 5 minutes. Add 1/2 glass of hot water (using the blender jar to rinse out any remaining paste) to help cook the chicken. Increase the heat to high, then cover the pan and cook for 15-20 minutes until the chicken is fully cooked, checking periodically.

7. 7.Add Garam Masala, Fenugreek, and Yogurt

   Once the chicken is cooked, add 1 tsp garam masala powder and 1 tbsp dry fenugreek leaves (kasuri methi). Mix well. Reduce the heat to low and add 5 tbsp yogurt. Mix it in gently. Increase the heat to high again, then cover and cook on low heat for 5 minutes.

8. 8.Prepare and Add Tarka

   In a separate small pan, melt 2 tbsp butter and add 2 tbsp oil. Add 4 cut green chilies and cook for 1 minute until fragrant. Pour this tarka over the chicken curry.

9. 9.Garnish and Serve

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