Step 1: Marinate the Chicken

Take 1/2 kg chicken in a bowl. Add 1 Tbsp crushed green chilli, garlic, ginger, 1 Tsp salt, 1 Tsp turmeric, 1 Tsp red chilli flakes, 1 Tsp special garam masala, and 2 Tbsp mustard oil. Mix everything thoroughly, ensuring the chicken pieces are well coated. Marinate for 1 to 2 hours.

Step 2: Pan-Roast the Chicken

Heat 1/4 cup mustard oil in a pan. Carefully place the marinated chicken pieces in the hot oil. Cook the chicken on both sides until they turn golden brown and are par-cooked. Remove the chicken pieces from the pan and set aside.

Step 3: Sauté Onions

In the same pan with the remaining oil, add 4 medium-sized chopped onions. Sauté the onions until they turn golden brown and caramelize, about 5-7 minutes.

Step 4: Cook Ginger, Garlic, Chilli, and Tomatoes

Add 2 Tbsp crushed green chilli, garlic, and ginger to the caramelized onions. Cook for a few minutes until fragrant. Then, add 3-4 medium-sized crushed tomatoes (tomato puree). Cook until the tomatoes are tender and the oil starts to separate, about 5 minutes.

Step 5: Add Spices and Water

To the tomato-onion mixture, add 1/4 Tsp turmeric, 1 Tsp red chilli flakes, 1 Tsp coriander powder, and 1 Tsp salt. Mix well. Add a little water to form a gravy base and bring it to a boil. Cover the pan and cook for 10-15 minutes until the gravy thickens and the flavors meld.

Step 6: Incorporate Curd and Chicken

Uncover the pan and add 1/2 cup curd to the gravy. Mix continuously to prevent curdling and cook until the oil separates from the gravy, about 5 minutes. Now, add the par-cooked chicken pieces to the gravy. Mix well, ensuring the chicken is coated with the gravy.

Step 7: Simmer the Curry

Add hot water to achieve your desired gravy consistency. Bring the curry to a boil, then reduce heat, cover the pan, and simmer for another 10-15 minutes, or until the chicken is fully cooked and tender.

Step 8: Garnish and Serve

Once the chicken curry is ready, uncover the pan. Garnish generously with fresh coriander leaves. Give it a final stir. Top with a sprinkle of the special Ayurvedic Garam Masala for an aromatic finish. Serve hot with rice or bread.

• Marinate the chicken for 1-2 hours for best flavor and tenderness.

• Ensure onions are caramelized to a golden brown for a rich gravy base.

• Use the special Ayurvedic Garam Masala for enhanced flavor and health benefits (recipe link in description).