Step-by-Step Instructions

1. 1.Prepare the Nut and Spice Paste

   Combine 8-10 cashews, 8-10 almonds, 5-6 green cardamoms, 3-4 cloves, 0.5 teaspoon black peppercorns, and 1 teaspoon desiccated coconut in a grinder. Add a little water and blend into a smooth paste. Set aside.

2. 2.Marinate the Chicken

   In a large bowl, combine 1 kg chicken pieces with 1 inch cinnamon stick, 1 teaspoon cumin seeds, 2 teaspoons coriander powder, 1 teaspoon salt, 1 teaspoon cumin powder, 0.5 teaspoon turmeric powder, 1 heaped teaspoon Kashmiri red chili powder, 1 heaped teaspoon regular red chili powder, 0.5 teaspoon garam masala powder, 150 grams fried onions (from 2 medium onions), the prepared nut and spice paste, 2 tablespoons ginger-garlic paste, 1 cup yogurt, 0.25 cup chopped fresh coriander, 4-5 slit green chilies (to taste), and 0.5 cup oil (preferably the oil used for frying onions). Add 2 bay leaves. Mix all ingredients thoroughly with your hands. Marinate for at least 30 minutes, or up to 2-3 hours, or overnight for best results.

3. 3.Initial Cooking on High Flame

   Transfer the marinated chicken into a cooking pot. Place it on a gas stove. Cook on high flame for 4-5 minutes, stirring occasionally, until it comes to a boil and the color deepens.

4. 4.Simmer the Chicken

   Reduce the flame to low, cover the pot with a lid, and simmer for approximately 20 minutes, or until the chicken is 100% cooked and tender.

5. 5.Sauté the Chicken

   Remove the lid. Increase the flame to high and sauté the chicken for about 5-7 minutes, stirring continuously, until the oil separates from the gravy and the masala is well-roasted. Adjust the gravy consistency by adding a little hot water if you prefer a thinner curry, though it is best served thick.

6. 6.Add Smoky Flavor

   Place a small heatproof bowl in the center of the chicken curry. Put a burning piece of charcoal inside the bowl. Place 2-3 cloves on top of the charcoal. Pour 1 teaspoon of oil or ghee over the charcoal to create smoke. Immediately cover the pot with a lid and let it infuse for 7-8 minutes.

7. 7.Garnish and Serve

   Remove the charcoal and the small bowl. Garnish with fresh coriander leaves. Serve hot with roti, naan, or kulcha.