Step-by-Step Instructions

1. 1.Prepare Dry Spice Blend

   In a small pan, dry roast 2 tablespoons of coriander seeds, 1 teaspoon of peppercorns, 1 teaspoon of cumin seeds, and 5 dry red chillies on low heat for about 3-4 minutes until they turn aromatic and change color slightly.

2. 2.Grind Dry Spices

   Once cooled, transfer the roasted spices to a mixer jar and grind them into a smooth powder.

3. 3.Set Aside Prepared Masala Powder

   Transfer 2 teaspoons of the freshly ground spice powder to a separate bowl. This will be used later in the cooking process.

4. 4.Prepare Masala Paste

   To the remaining 1 1/2 teaspoons of spice powder in the mixer jar, add a small piece of chopped ginger and 4 garlic cloves. Blend everything into a smooth paste, adding a little water if needed.

5. 5.Marinate Chicken

   In a bowl, combine 500 gms of washed and cleaned chicken pieces with 1/4 teaspoon of turmeric powder, 1 teaspoon of salt, 1 teaspoon of Kashmiri chilli powder, and the prepared masala paste. Mix well until the chicken is thoroughly coated with the marinade.

6. 6.Rest Marinated Chicken

   Let the marinated chicken rest for about 30 minutes to absorb the flavors.

7. 7.Sauté Aromatics

   Heat 3 tablespoons of oil in a wide pan. Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. When the mustard seeds start to splutter, add 2 finely chopped onions and 2 slit green chillies. Sauté for 2-3 minutes until the onions turn translucent.

8. 8.Cook Chicken with Tomatoes

   Add the marinated chicken to the pan and stir well. Allow the chicken to cook for a few minutes before adding 2 finely chopped tomatoes. Sauté everything together for about 2 minutes.

9. 9.Add Masala Powder and Curry Leaves

   Now, add 1 teaspoon of the dry prepared masala powder (from Step 3) and mix well. Toss in some fresh curry leaves for added flavor and mix again.

10. 10.Simmer the Curry

    Pour in 1/2 cup of water and add 1/2 teaspoon of salt. Stir well to combine all ingredients. Cover the pan and cook on medium flame for about 15 minutes until the chicken is tender and the masala has coated it beautifully.

11. 11.Garnish and Serve

    After 15 minutes, open the lid and check on the chicken. Finally, sprinkle a small spoon of the remaining dry masala powder on top and add some freshly chopped coriander leaves. Mix everything well and turn off the stove. Serve hot with plain rice, sambar rice, or rasam.