Step-by-Step Instructions

1. 1.Prepare the Base

   Place an iron kadai on the stove and turn on the flame. Add 3 tablespoons of oil and let it heat thoroughly.

2. 2.Sauté Onions

   Add 2 medium-sized thinly sliced onions to the hot oil. Stir well to coat the onions with oil. Cover the kadai and cook for 1-2 minutes until the onions start to soften.

3. 3.Add Chicken and Cook

   Uncover the kadai, stir the onions, and add salt to taste. Then, add 1 kg of washed chicken pieces to the kadai. Mix the chicken thoroughly with the onions and oil until everything is combined.

4. 4.Simmer Chicken

   Cover the kadai and cook on high flame for 2 minutes, allowing the chicken to release its natural juices. Uncover, stir the chicken, then cover again. Reduce the flame to medium and cook for another 3-4 minutes until more water is released and the chicken is partially cooked.

5. 5.Add Spices

   Uncover the kadai and stir the chicken. Add 2.5 tablespoons of red chili powder, 1.5 tablespoons of turmeric powder, and 2 tablespoons of ginger-garlic paste. Mix all the spices thoroughly with the chicken until every piece is well coated.

6. 6.Cook with Spices

   Cover the kadai and cook on medium flame for 2 minutes, allowing the spices to cook and infuse into the chicken.

7. 7.Add Liquids and Aromatics

   Uncover and stir the chicken. Add 1.5 glasses of water, 4-5 slit green chilies, 2 sprigs of curry leaves, and 10-12 chopped cashew nuts. Stir everything well to combine.

8. 8.Final Simmer

   Cover the kadai and cook on high flame for 3-4 minutes until the gravy thickens slightly and the chicken is fully cooked.

9. 9.Finish with Masalas

   Uncover and stir. Add 1 tablespoon of coriander powder, 1 tablespoon of chicken masala, and 0.5 tablespoon of garam masala. Stir well to incorporate all the added masalas.

10. 10.Garnish and Serve

    Cover and cook for 1 minute. Uncover and garnish with chopped mint leaves (or coriander leaves). Stir one last time and serve the delicious Functions Style Chicken Curry hot.