Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, combine the chicken pieces with black pepper powder, salt, ginger-garlic paste, and yogurt. Mix thoroughly to coat the chicken evenly. Cover and let it marinate for at least 30 minutes.

2. 2.Sauté Whole Spices

   Heat oil in a pan or kadai. Add ghee and let it melt. Once hot, add the coarsely crushed black peppercorns, bay leaves, green cardamoms, cloves, and cinnamon stick. Sauté for about 30 seconds until fragrant.

3. 3.Fry the Onions

   Add the finely chopped onions to the pan. Sauté on medium heat until they turn soft and translucent.

4. 4.Cook the Chicken

   Add the marinated chicken to the pan. Increase the heat to high and cook, stirring frequently, until the chicken changes color and the marinade is well-cooked.

5. 5.Add Powdered Spices

   Add the cumin powder and coriander powder to the chicken. Mix well and continue to cook for another 2-3 minutes until the spices are fragrant and oil begins to separate from the masala.

6. 6.Simmer the Curry

   Pour in hot water to create the gravy. Stir everything together, bring it to a boil, then reduce the heat, cover the pan, and let it simmer for 10-15 minutes, or until the chicken is tender and fully cooked.

7. 7.Finish and Garnish

   Uncover the pan and add sugar, garam masala powder, and chopped coriander leaves. Give it a final stir. Turn off the heat and let the curry rest for a few minutes before serving.