Step-by-Step Instructions

1. 1.Heat Oil and Add Whole Spices

   Turn on the gas and place a large pot. Add about 750ml of cooking oil. Once the oil is hot, add small cardamom, black cardamom, star anise, cinnamon sticks, mace, and bay leaves. Sauté for a few seconds until fragrant.

2. 2.Sauté Onions

   Add 2.5 kg of sliced onions to the pot. Fry the onions until they turn golden brown, ensuring to remove their raw smell.

3. 3.Add Ginger-Garlic Paste

   Once the onions are golden brown, add 200g each of ginger paste and garlic paste. Mix well and sauté until the raw smell of ginger and garlic disappears, about 2-3 minutes.

4. 4.Add Tomatoes and Curry Leaves

   Add 1.25 kg of sliced tomatoes and 20-30 fresh curry leaves to the pot. Mix thoroughly and cook until the tomatoes soften and blend into the mixture, about 5-7 minutes.

5. 5.Incorporate Spices and Curd

   Add 125g Kashmiri chili paste, 4-5 tbsp salt, 3-4 tbsp turmeric powder, 2-3 tbsp red chili powder, 4-5 tbsp coriander powder, 3-4 tbsp chicken masala, 2-3 tbsp garam masala, 2-3 tbsp cumin powder, and 3-4 tbsp Maharashtra Special Masala (Kanda Lasun Masala). Mix all the spices well. Then, add 250g curd (yogurt) and mix until fully incorporated and the mixture becomes a rich, thick masala. Cook on low heat until oil separates from the masala, approximately 10-15 minutes.

6. 6.Add Chicken and Cook

   Add 7 kg of chicken pieces to the cooked masala. Mix the chicken thoroughly with the spices, ensuring each piece is well coated. Cook the chicken on low heat for about 10 minutes, allowing it to absorb the flavors and release its juices.

7. 7.Add Desiccated Coconut and Fresh Coriander

   Sprinkle 150g of desiccated coconut and 1/2 cup of chopped fresh coriander over the chicken. Mix everything together well.

8. 8.Add Onion Gravy and Water

   Pour in 1.25 L of pre-made onion gravy into the chicken. Mix well. Then, add 1-2 L of water, or enough to achieve your desired curry consistency. Stir to combine.

9. 9.Simmer and Finish

   Bring the curry to a boil, then reduce heat and let it simmer for 5-8 minutes, or until the chicken is fully cooked and tender. The curry should be bubbling and the flavors well melded. Garnish with 1/4 cup fresh coriander leaves before serving.

10. 10.Taste and Serve

    Once the curry is ready, taste it to adjust any seasonings if necessary. Serve hot with rice or bread.