Step-by-Step Instructions

1. 1.Sauté Onions and Whole Spices

   Add 1/2 cup oil to a pan. Add 1 cup chopped onion and whole garam masala (1 tsp cumin seeds, 1 black cardamom, 3-4 cloves, 1 inch cinnamon stick, 1/2 tsp black peppercorns). Fry until the onion turns golden brown, about 3-5 minutes.

2. 2.Add Ginger Garlic Paste and Chicken

   Add 1 tbsp ginger & garlic paste and fry for 1-2 minutes. Then, add 800g chicken pieces and fry until the chicken changes color, about 5-7 minutes.

3. 3.Bhoonofy Chicken with Water

   Add 1/2 cup water to the chicken and continue to 'bhoonofy' (fry while stirring) until the water evaporates and oil separates, about 5-8 minutes.

4. 4.Add Powdered Spices

   Add 1 tsp red chilli powder, 1/4 tsp turmeric powder, 1 tbsp coriander powder, 1/2 tsp cumin powder, salt to taste, 1 tsp Kashmiri red chilli powder, and 1 tsp chicken powder. Mix all the spices well with the chicken and cook for 5-7 minutes.

5. 5.Incorporate Tomatoes and Yogurt

   Add 125g blended tomatoes and mix well. Cook until the oil separates, about 5-8 minutes. Then, add 1/4 cup yogurt and mix thoroughly. Cook for another 5-7 minutes.

6. 6.Simmer for Gravy and Tenderness

   Add about 1.5 cups of water to create the gravy. Cover the pan and cook on medium-low heat until the chicken tenders, approximately 15-20 minutes.

7. 7.Final Seasoning and Garnishing

   Adjust salt and gravy consistency at this stage. Add green chillies (2-3, slit as per taste) and 1/2 tsp garam masala powder. Stir in 2 tbsp chopped fresh coriander. Cover and cook on a very low flame for 10 minutes to allow the flavors to meld.

8. 8.Serve

   Your delicious chicken curry is now ready to serve. Garnish with additional fresh coriander. Enjoy it with naan, roti, or boiled rice.