Step-by-Step Instructions

1. 1.Sauté Whole Spices and Onions

   Heat 3-4 tablespoons of oil in a large pot or pan. Once hot, add 4-5 cloves, 1 black cardamom, 1 cinnamon stick, and 1 tablespoon of cumin seeds. Sauté for a few seconds until fragrant. Add the 5 finely chopped onions and cook for 7-8 minutes until they are softened and turn light golden.

2. 2.Add Ginger and Garlic

   Once the onions are softened, add 4 finely chopped garlic cloves and 1 finely chopped piece of ginger. Cook for an additional 2 minutes, stirring occasionally, until fragrant and lightly browned.

3. 3.Cook Tomatoes with Salt

   Add 4 roughly chopped tomatoes to the pot. Stir in 1/2 teaspoon of salt to help the tomatoes soften quickly. Cook for 5 minutes until the tomatoes have completely broken down and formed a paste.

4. 4.Add Chicken and Yogurt

   Add the 1.5 kg of bone-in, skinless chicken pieces to the tomato-onion mixture. Stir in 100g of natural yogurt, ensuring it's well combined with the chicken and base gravy.

5. 5.Incorporate Ground Spices

   Sprinkle in the remaining 3/4 teaspoon of salt, 1 tablespoon of turmeric powder, 2 tablespoons of ground coriander, 1 tablespoon of chili powder, and 1 tablespoon of garam masala. Mix thoroughly until all the chicken pieces are evenly coated with the spices.

6. 6.Slow Cook the Chicken

   Pour 150ml of water into the pot. Stir gently, then cover the pot with a lid. Reduce the heat to low and let the chicken cook for 30 minutes. The chicken will release its own juices, creating a rich gravy.

7. 7.Add Potatoes and Continue Cooking

   After 30 minutes, remove the lid and add the 4 peeled and halved potatoes to the curry. Gently stir to ensure the potatoes are submerged in the gravy. Cover the pot again and continue to cook on low heat for another 20 minutes, or until the potatoes are tender and the chicken is fully cooked.

8. 8.Garnish and Serve

   Once cooked, turn off the heat. Garnish generously with fresh chopped coriander leaves. For best flavor, allow the curry to rest for 1-2 hours before serving. Serve hot with rice, roti, papad, and a side of yogurt.