Step-by-Step Instructions

1. 1.Marinate the Chicken

   Place 1 kg of chicken pieces (with cuts on larger pieces) into a bowl. Add 1 tablespoon of ginger garlic paste, 1/2 teaspoon of turmeric powder, 2 teaspoons of lemon juice, and 1 teaspoon of salt. Mix well to coat all the chicken pieces. Cover and marinate in the refrigerator for 1 hour.

2. 2.Dry Roast Spices

   In a pan, add 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, 3-4 cloves, 3-4 green cardamoms, 3 dried red chilies, 1/2 teaspoon of black pepper, and a 1-inch cinnamon stick. Dry roast these spices on medium flame for 3-4 minutes until fragrant.

3. 3.Grind Spices

   Transfer the roasted spices to a plate and allow them to cool slightly. Then, grind them into a coarse powder.

4. 4.Fry Onions

   Heat 3-4 tablespoons of cooking oil in the same pan. Add 2 medium-sized thinly sliced onions and fry them until they turn golden brown and crispy. Drain the oil and remove the fried onions, setting them aside.

5. 5.Sear the Chicken

   Add the marinated chicken pieces to the pan with the remaining oil. Cook on high flame, flipping occasionally, until the chicken pieces are golden brown on all sides and any released water has dried out.

6. 6.Add Onions and Yogurt

   Return the fried onions to the pan with the chicken. Pour in any liquid that accumulated from the marinated chicken. Add 1/2 cup of well-whisked yogurt. Mix everything thoroughly on low flame until the yogurt is well incorporated.

7. 7.Cook Until Tender

   Cover the pan with a lid and cook on very low flame for 20 minutes. This will allow the chicken to cook through and become tender.

8. 8.Add Spices and Finish

   Remove the lid. Add the coarsely ground spice mix to the chicken. Mix well on medium flame until the spices coat the chicken. Add 1/2 teaspoon of Kashmiri red chili powder for color and another 2 teaspoons of lemon juice. Continue mixing and cooking on medium to high flame until the masala is well coated on the chicken and the oil separates, and the chicken is dry.

9. 9.Garnish and Serve

   Add 2-3 chopped green chilies and some chopped coriander leaves. Mix briefly. Serve the hot Desi Style Chicken Fry immediately, garnished with fresh lemon wedges, onion rings, and mint leaves.