Step 1: Marinate the Chicken

In a large bowl, combine the 500 grams of chicken pieces with 1/2 cup yogurt, 1 tablespoon ginger-garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon salt. Mix everything thoroughly until the chicken is well coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or refrigerate for longer.

Step 2: Temper Whole Spices

Heat 3 tablespoons of oil in a heavy-bottomed pan or Dutch oven over medium heat. Once the oil is hot, add 1 teaspoon cumin seeds, 1 bay leaf, 1 inch cinnamon stick, and 3-4 cardamom pods. Sauté for about 30 seconds until the spices become fragrant and the cumin seeds start to splutter.

Step 3: Sauté Onions and Green Chilies

Add 2 large finely chopped onions and 2 slit green chilies to the pan. Cook on medium heat for 8-10 minutes, stirring frequently, until the onions turn a deep golden brown and are caramelized. This step is crucial for the curry's color and flavor.

Step 4: Add Ground Spices

Reduce the heat to low. Add 2 tablespoons coriander powder and 1 tablespoon cumin powder to the pan. Add a splash of water (about 1-2 tablespoons) to prevent the spices from burning. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

Step 5: Cook Tomato Puree

Pour in the 3 medium pureed tomatoes. Increase the heat to medium and cook for 10-12 minutes, stirring occasionally, until the tomato puree thickens and the oil clearly separates from the masala, indicating it's well cooked.

Step 6: Add Marinated Chicken

Add the marinated chicken pieces to the pan with the cooked masala. Mix well to ensure each piece of chicken is coated. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken changes color and is lightly seared on the outside.

Step 7: Simmer the Curry

Pour in 1 cup of water (or more, depending on desired gravy consistency) and bring the mixture to a gentle simmer. Cover the pan with a lid and reduce the heat to low. Let it cook for 15-20 minutes, or until the chicken is tender, juicy, and fully cooked through.

Step 8: Finish and Garnish

Stir in 1 teaspoon garam masala. Cook for another 2 minutes, uncovered, to allow the flavors to meld. Turn off the heat. Garnish generously with 2 tablespoons of fresh chopped coriander before serving hot with rice or naan.

• Marinate the chicken for at least 30 minutes, or even overnight, for the best flavor and tender texture.

• Adjust the amount of red chili powder and green chilies to suit your preferred spice level.

• Cook the onion-tomato masala thoroughly until the oil separates to ensure a rich and deep flavor.

• For a creamier curry, add 1/4 cup of cashew paste or coconut milk along with the water.

• You can add diced potatoes along with the chicken for a heartier meal.

• Replace chicken with paneer or mixed vegetables for a vegetarian version.