Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.