Step-by-Step Instructions

1. 1.Marinate Chicken

   Clean and make cuts on 1 kg chicken pieces. Add 1 tbsp ginger garlic paste, 1/2 tsp turmeric powder, 2 tsp lemon juice, and 1 tsp salt. Mix well to coat all chicken pieces and marinate in the fridge for 1 hour.

2. 2.Prepare Spice Powder

   In a pan, dry roast 1 tsp cumin seeds, 1 tsp coriander seeds, 3-4 cloves, 3-4 green cardamom, 3 dried red chilies, 1/2 tsp black pepper, and a 1-inch cinnamon stick for 3-4 minutes on medium flame until fragrant. Transfer to a plate and grind coarsely.

3. 3.Fry Onions

   Heat 3-4 tbsp cooking oil in a pan. Add 2 medium-sized sliced onions and fry until golden brown. Remove the fried onions and drain excess oil, setting them aside.

4. 4.Sear Chicken

   Place the marinated chicken pieces in the same pan on high flame. Cook, flipping occasionally, until the chicken releases its water, the water dries out, and the chicken pieces develop a good golden color on all sides.

5. 5.Add Onions and Yogurt

   Return the fried onions to the pan with the chicken. Pour in any remaining liquid from the marination bowl. Add 1/2 cup whisked yogurt and mix well with the chicken on low flame.

6. 6.Cook Chicken

   Cover the pan and cook on low flame for at least 20 minutes, or until the chicken is tender and cooked through.

7. 7.Add Spices and Flavorings

   Remove the lid. Add the coarsely ground spice powder, 1/2 tsp Kashmiri red chili powder, and 2 tsp fresh lemon juice. Mix thoroughly on medium flame until the masala coats the chicken and the oil separates.

8. 8.Garnish and Finish

   Add 2-3 chopped green chilies and chopped coriander leaves. Mix well on medium to high flame for a few minutes until the chicken is well coated with the masala and appears dry.

9. 9.Serve

   Transfer the hot Desi Style Chicken Fry to a serving plate. Garnish with fresh lemon wedges, onion rings, and mint leaves before serving.