Step-by-Step Instructions

1. 1.Prepare Marinade

   In a bowl, combine chicken pieces with ginger-garlic paste (from 10-12 garlic buds and 1 inch ginger piece), 1 cup yogurt, 1 tsp coriander powder, 1 tsp red chili powder, 1 tsp turmeric powder, 1 tsp black pepper powder, 1 tsp garam masala, and salt to taste. Mix well to coat all chicken pieces. Marinate for 7-8 hours or overnight in the refrigerator.

2. 2.Prepare Gravy Paste

   In a blender, combine 22 garlic buds, 1 large piece of ginger, and 5 green chilies. Grind to a smooth paste. Set aside.

3. 3.Sauté Aromatics

   Heat 4 tbsp of oil in a pan. Add 10-12 whole black pepper, 2 bay leaves, 5-7 cloves, 3 small cardamom, and 2 pieces of cinnamon sticks. Sauté for a few seconds until fragrant. Add 3 chopped onions and cook until they turn golden brown. Then, crush 1 tbsp of kasoori methi between your palms and add it to the onions, mixing well.

4. 4.Cook the Masala

   Add 2 chopped tomatoes, the prepared ginger-garlic-chili paste, 1 tsp turmeric powder, 3 tsp coriander powder, 2 tsp garam masala, 1 tsp black pepper powder, and 1 tsp red chili powder to the pan. Cook the masala for 5-7 minutes until the oil separates. Then, add 2 tsp of Kashmiri red chili powder and mix well.

5. 5.Cook Chicken

   Add the marinated chicken pieces to the pan. Mix well with the masala. Cover the pan with a lid and cook for 5 minutes on medium heat. After 5 minutes, add any remaining marinade from the bowl to the chicken and mix. Cover again and cook for another 10 minutes, allowing the chicken to release its juices and cook in its own moisture.

6. 6.Simmer and Finish

   Pour 1 glass of water into the chicken curry, mix gently. Cover the pan and let it simmer for another 4-5 minutes, or until the chicken is fully cooked and tender and the gravy reaches your desired consistency. Garnish with fresh chopped coriander leaves before serving.