Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces with 1 tablespoon ginger-garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon coriander powder, 1/2 teaspoon cumin powder, and 1 teaspoon salt. Mix well to ensure all chicken pieces are coated. Cover and let it marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours.

Step 2: Sauté Whole Spices and Onions

Heat 3 tablespoons of cooking oil in a heavy-bottomed pan or pot over medium heat. Add the whole spices: 1 cinnamon stick, 3 green cardamom pods, 4 cloves, and 1 bay leaf. Sauté for 30 seconds until fragrant. Then, add the 2 finely chopped onions and 2 slit green chilies. Cook for 8-10 minutes, stirring occasionally, until the onions turn golden brown and translucent.

Step 3: Cook Ginger-Garlic and Tomatoes

Add 1 tablespoon of fresh ginger-garlic paste to the sautéed onions. Cook for 2-3 minutes until the raw smell disappears. Next, pour in the puree of 2 medium tomatoes. Mix well and cook for 5-7 minutes, stirring frequently, until the tomatoes soften and the oil starts to separate from the mixture.

Step 4: Add Powdered Spices

Reduce the heat to low. Add 1 teaspoon red chili powder, 1 tablespoon coriander powder, and 1/2 teaspoon cumin powder to the tomato-onion mixture. Stir well and cook for 2-3 minutes, adding a splash of water if the mixture becomes too dry, until the spices are well incorporated and aromatic.

Step 5: Add Marinated Chicken and Simmer

Increase the heat to medium. Add the marinated chicken pieces to the pan. Sauté the chicken for 7-8 minutes, stirring occasionally, until it changes color and is lightly seared on all sides. Pour in 1.5 cups of water and add salt to taste. Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through.

Step 6: Finish and Garnish

Once the chicken is cooked, stir in 1 teaspoon of garam masala. Cook for another 2 minutes. Remove from heat. Garnish generously with 2 tablespoons of fresh chopped coriander leaves before serving hot with rice or naan.

• For a richer gravy, add a tablespoon of cashew paste along with the tomato puree.

• Adjust the spice level by increasing or decreasing the amount of red chili powder.

• Marinating the chicken overnight can enhance its tenderness and flavor.

• Make it a Chicken Korma by adding yogurt and almond paste.

• Add potatoes or bell peppers for extra vegetables.

• For a smoky flavor, add a piece of charcoal to the curry and cover for 5 minutes (dhungar method).