Step-by-Step Instructions

1. 1.Heat Oil and Sauté Onions

   Pour 150ml of vegetable oil into a pot and heat it until nice and hot. Add the diced onions and slowly cook them down for around 15-20 minutes on low heat, stirring occasionally, until they are soft, translucent, and almost jammy in texture. Ensure they do not burn.

2. 2.Add Ginger and Garlic Paste

   Once the onions are cooked down, add 2 tablespoons of ginger and garlic paste. Stir it in for approximately 1 minute to fry out the flavors.

3. 3.Incorporate Tomatoes

   Add the finely chopped tomatoes to the pot. Cook them down for about 8-10 minutes, stirring occasionally, until they melt into the sauce and the base achieves a nice jammy texture.

4. 4.Add Spices

   Turn down the heat. Add the cinnamon stick, bay leaves, cumin seeds, green chilies (whole), cloves, green cardamom pods, cumin powder, coriander powder, turmeric powder, hot chili powder, smoked paprika, and Kashmiri chili powder. Mix all the spices thoroughly into the onion and tomato base for about 1-2 minutes to bloom their flavors and release their oils.

5. 5.Add Chicken and Water

   Introduce the 1kg of bone-in chicken thighs to the pot. Stir to coat the chicken evenly with the spice mixture. Add 200ml of water, mixing it in well. If using bone-in thighs, cook for 35-40 minutes; if using boneless, cook for 20-25 minutes.

6. 6.Simmer the Curry

   Cover the pot with a lid and let the curry simmer on low heat, keeping an eye on it and stirring occasionally to prevent sticking. The gravy should become rich and succulent.

7. 7.Final Flavor Adjustments

   Once the chicken is cooked through and the gravy has thickened, add 1 teaspoon of salt (or to taste), 1 teaspoon of crushed dried fenugreek leaves (methi), 1 teaspoon of garam masala, and a squeeze of lemon juice. Mix well and let it simmer for another minute.

8. 8.Garnish and Serve

   Stir in a nice handful of fresh chopped coriander. The curry is now ready to be served. Enjoy with rice or naan.