Step-by-Step Instructions

1. 1.Dry Roast Spices

   Heat a pan on medium heat. Add 2 tablespoons of coriander seeds, 1 tablespoon of black peppercorns, 1 tablespoon of cumin seeds, 1 tablespoon of fennel seeds, 2-3 dried red chilies, and 2 small cinnamon sticks. Dry roast the spices for 1-2 minutes, stirring continuously, until they become fragrant and slightly toasted. Transfer the roasted spices to a grinder and set aside.

2. 2.Sauté Onions

   In the same pan, add 2 tablespoons of cooking oil. Once hot, add 2 chopped medium onions and sauté for 3-5 minutes until they turn translucent and light golden brown.

3. 3.Add Ginger-Garlic and Turmeric

   Add 2 tablespoons of ginger-garlic paste to the sautéed onions. Cook for 1-2 minutes, stirring constantly, until the raw smell of ginger-garlic disappears. Then, add 1 teaspoon of turmeric powder and mix well for about 30 seconds to 1 minute.

4. 4.Cook Chicken with Spices

   Add 750 grams of chicken pieces to the pan. Mix thoroughly with the onion and spice mixture, ensuring all chicken pieces are coated. Add 1 teaspoon of salt and continue to mix for 1-2 minutes.

5. 5.First Simmer of Chicken

   Cover the pan with a lid and let the chicken cook for 5-7 minutes on medium-low heat. This allows the chicken to release its juices and partially cook in its own moisture. Uncover and stir the chicken.

6. 6.Add Ground Spices and Water

   Add the freshly ground spice powder (from Step 1) to the chicken. Mix well for 1-2 minutes, ensuring the chicken is evenly coated with the spice blend. Pour in 1 cup (240ml) of water and stir to combine, creating a gravy.

7. 7.Final Simmer

   Cover the pan again with the lid and cook on low heat for 10-15 minutes, or until the chicken is fully cooked through and tender, and the gravy has thickened to your desired consistency. Uncover and serve hot.