Step-by-Step Instructions

1. 1.Sauté Onions and Whole Spices

   Heat 3-4 tablespoons of sunflower or rapeseed oil in a large pot or pan over medium heat. Once hot, add 4-5 whole cloves, 1 black cardamom, 1 cinnamon stick, and 1 tablespoon of cumin seeds. Let them sizzle for a few seconds until fragrant. Add the 5 finely chopped medium-sized onions and sauté for 8-10 minutes until they soften and turn a light golden color.

2. 2.Add Ginger and Garlic

   Once the onions are softened and lightly golden, add 4 finely chopped garlic cloves and 1 finely chopped piece of ginger. Cook for another 2 minutes, stirring constantly, until the raw smell disappears and the mixture has a light brown color.

3. 3.Cook Tomatoes with Salt

   Add the 4 chopped tomatoes to the pan. Immediately add 1/2 teaspoon of salt to help the tomatoes soften faster. Cook for 5 minutes, stirring occasionally, until the tomatoes have completely broken down and the mixture forms a thick paste.

4. 4.Add Chicken and Yogurt

   Add the 1.5 kg of skinless, on-the-bone chicken pieces to the pan. Stir in 100 grams of natural plain yogurt, ensuring it's well combined with the onion-tomato mixture.

5. 5.Add Ground Spices and Water

   Add the remaining 3/4 tablespoon of salt, 1 tablespoon of turmeric powder, 2 tablespoons of ground coriander, 1 tablespoon of chili powder, and 1 tablespoon of garam masala. Mix all the spices thoroughly with the chicken and yogurt. Pour in 150 ml of water and give it a final stir.

6. 6.Simmer Chicken

   Cover the pot with a lid, reduce the heat to low, and let the chicken simmer for 30 minutes. The chicken will release its own juices, contributing to the gravy.

7. 7.Add Potatoes and Continue Cooking

   After 30 minutes, remove the lid and add the 4 peeled and halved medium-sized 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 through.

8. 8.Garnish and Serve

   Once the chicken and potatoes are cooked, turn off the heat. Garnish generously with freshly chopped coriander leaves. For best flavor, let the curry sit for at least 1-2 hours before serving. Serve hot with rice, chapati, or paratha, and a side of papad and yogurt.