Step-by-Step Instructions

1. 1.Marinate the Chicken

   Place 800g chicken (thighs and drumsticks) in a bowl. Add 1 tsp ground turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp salt, and 2 tbsp cooking oil. Mix thoroughly, ensuring all chicken pieces are coated. Let marinate for at least 30 minutes (or longer in the fridge).

2. 2.Fry the Chicken

   Heat 1 cup (250ml) cooking oil in a pan on medium-high heat. Carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the pan (fry in batches if necessary). Fry for 5 minutes on one side until golden brown. Place a lid slightly ajar to prevent oil from spitting. Flip the chicken pieces and fry for another 5 minutes until the other side is golden brown and caramelized. Remove the fried chicken from the pan and set aside.

3. 3.Prepare the Gravy Base

   Carefully drain excess oil from the pan, leaving about 6 tbsp of the flavored oil in the pan. Keep the pan with the browned bits (flavour). Turn the gas back on to high heat. Add 4 cardamom pods, 1 bay leaf, and 2 cinnamon sticks to the hot oil. Add 1 tbsp chopped ginger and 2 tbsp chopped garlic. Stir for 30 seconds until fragrant. Add 1 cup medium-diced onion and 1.5 tsp salt. Stir well. Cook the onions on high heat for 8-10 minutes, stirring occasionally, until softened and lightly golden.

4. 4.Deglaze and Add Spices

   Add 1/2 cup boiling water to deglaze the pan, scraping any browned bits from the bottom. Allow the water to evaporate on high heat. Reduce heat to low. Add the spice mix: 1 tsp ground turmeric powder, 2 tsp ground coriander powder, 1 tsp Kashmiri red chilli powder, 2 tsp general curry powder, 1 tsp ground cumin powder, and 1/2 tsp ground garam masala. Add 1 tbsp tomato puree. Add another 1/2 cup boiling water to prevent spices from burning. Increase heat to medium-high and "boon" (fry) the spices for a few minutes until the oil separates from the masala.

5. 5.Simmer the Chicken in Gravy

   Reduce heat to low. Reintroduce the fried chicken pieces and any accumulated juices to the pan. Stir to coat the chicken with the masala. Add 1 cup boiling water. Increase heat to medium-high, bring to a simmer, then cover with a lid. Cook for 8-10 minutes, allowing the chicken to cook thoroughly and absorb the flavors. Continue simmering for another 5 minutes.

6. 6.Prepare Green Chilli Coriander Paste

   While the chicken simmers, combine 30-50g fresh coriander leaves, 1 handful of fresh green chilies, and 1/2 cup water in a small mixer blender. Blend until a coarse paste is formed.

7. 7.Finish the Curry

   Check on the chicken; the water should have mostly evaporated. Add the green chili coriander paste to the curry. Add another 1/2 cup water to rinse out the blender and add any remaining paste to the curry. Stir well to combine. Increase heat to high. Add fresh tomato wedges (from 1 medium tomato) to the curry. Cover with a lid and cook for a further 3-5 minutes until the tomatoes soften slightly and the curry reaches a desired consistency.

8. 8.Serve

   Serve hot in a karahi or serving dish. Garnish with fresh chopped coriander and an optional Naga chilli for presentation. Enjoy!