Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, combine 600g chicken with 1 cup yogurt/curd, salt to taste, 1 tsp cumin powder, 1/2 tsp turmeric, 1 tsp spicy red chili powder, 1 tsp Kashmiri red chili powder, 2 tbsp ginger-garlic paste, 2 tsp coriander powder, and 1/2 tsp crushed black pepper. Mix well to ensure the chicken is evenly coated. Marinate for 30 minutes.

2. 2.Sauté Aromatics

   Heat 1 tbsp of oil in a pan on medium heat. Add the whole spices: 4 cloves, 2 green cardamoms, and 1-inch cinnamon stick. Sauté for a few seconds until fragrant. Add 2 chopped onions and sauté until they turn golden brown.

3. 3.Cook the Chicken

   Switch off the heat. Add the marinated chicken to the pan with the sautéed onions and spices. Stir well to combine everything. Cover the pan with a lid and cook on low heat for 20 minutes, or until the chicken is fully cooked and tender.

4. 4.Finish the Dish

   Once the chicken is cooked, add 1 tsp of roasted and crushed Kasuri Methi, 1 green chili (sliced), and fresh coriander leaves. Stir gently to incorporate the added ingredients. Cover the pan again and cook for an additional minute on low heat. Remove from heat and serve hot.