Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a large bowl, combine red chili powder (1 tsp), turmeric powder (1 tsp), cumin powder (1 tsp), black pepper powder (1/2 tsp), garam masala powder (1 tsp), coriander powder (1 1/2 tsp), salt (1 1/2 tsp, or to taste), garlic paste (1 tbsp), ginger paste (1 tbsp), plain yogurt (4 tbsp), chopped fresh coriander (1/4 cup), and chopped fresh mint (2 tbsp). Mix thoroughly until a smooth paste forms.

2. 2.Marinate the Chicken

   Add 1 kg of chicken pieces to the prepared marinade. Using your hands, mix the chicken well with the marinade, ensuring each piece is fully coated. Marinate for at least 30 minutes.

3. 3.Sauté Onions and Whole Spices

   Heat 4 tablespoons of cooking oil in a large pan over medium heat. Add 1 1/2 cups of thinly sliced onion, 1 small cinnamon stick, and 3 cardamoms. Sauté until the onions turn golden brown, about 5-7 minutes.

4. 4.Add Marinated Chicken

   Carefully add the marinated chicken pieces to the pan with the sautéed onions. Stir well to combine the chicken with the onions and any remaining marinade.

5. 5.Cook the Chicken (First Phase)

   Cover the pan with a lid and cook for 20 minutes over medium heat. Stir occasionally to prevent sticking and ensure even cooking.

6. 6.Add Coconut Milk and Green Chilies

   After 20 minutes, remove the lid. Pour in 3/4 cup of coconut milk and add 7-8 whole green chilies. Stir gently to incorporate the coconut milk into the curry.

7. 7.Cook the Chicken (Second Phase)

   Cover the pan again and cook for another 10 minutes over low heat, allowing the flavors to meld and the chicken to become tender.

8. 8.Garnish and Serve

   Remove the lid, stir the curry one last time. Garnish with fresh chopped coriander leaves. Serve hot with steamed rice or bread.