Step-by-Step Instructions

1. 1.Sauté Onions

   Pour cooking oil into a pot and add the chopped onions. Fry the onions on medium heat for about 3 minutes until they turn light golden.

2. 2.Add Ginger-Garlic Paste

   Once the onions are light golden, add the ginger-garlic paste. Continue frying until the onions turn a proper golden brown, similar to the color used for Nihari, ensuring to stir continuously to prevent burning.

3. 3.Fry Chicken and Add Yogurt

   Add the chicken pieces to the pot and fry for 2-3 minutes until they change color. Then, add the yogurt and mix well. The chicken will cook in its own juices and the yogurt.

4. 4.Season with Salt and Whole Spices

   Add salt to the chicken. Increase the heat slightly. Add cumin seeds, a small piece of cinnamon stick, 8-10 black peppercorns, and 3-4 whole green cardamoms. If preferred, use a powdered mix of these spices (about 1 tbsp) along with whole green cardamoms.

5. 5.Cook Until Water Dries

   Stir the chicken with the added spices and cook on high heat until the water from the yogurt and chicken dries up, and the oil starts to separate.

6. 6.Add Vegetables and Ground Spices

   Once the water has dried, add the potatoes, chopped tomatoes, and whole green chilies. Also, add red chili powder, coriander powder, and turmeric powder. Mix all ingredients thoroughly.

7. 7.Bhunai (Sauté) the Curry

   Sauté the chicken and vegetables for approximately 10-12 minutes on medium heat, ensuring all the spices are well incorporated and the oil separates again.

8. 8.Add Water and Simmer

   After sautéing, add chopped fresh coriander and 2.5 cups of water (or about half a liter) to create the gravy. Stir well, ensuring the chicken pieces remain intact. Cover the pot and let it simmer on medium heat for 10-15 minutes until the potatoes are tender and the gravy reaches the desired consistency.

9. 9.Final Check and Serve

   After simmering, turn off the heat and let the curry rest for a few minutes. Check that the chicken and potatoes are perfectly cooked and tender. The gravy should be thin, typical of 'degi' style curries. Serve hot with roti or rice.