Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take 1 kg of chicken in a bowl. Add salt to taste, 2.5 tbsp coriander powder, 1 tbsp Kashmiri chilli powder, 1 tbsp chicken masala, 1/4 tbsp turmeric powder, and 2 tbsp ginger garlic paste. Mix everything well by hand until the chicken pieces are evenly coated with the spices. Marinate for 30 minutes.

2. 2.Prepare Onion-Mint Paste

   In a mixer jar, add 2 medium chopped onions, 1/4 tbsp fennel seeds, 1/4 tbsp cumin seeds, 1 cinnamon stick, 4 cloves, 1 cardamom, 1 small cup of mint leaves, and a few curry leaves. Add 5 tbsp of curd. Grind all ingredients into a smooth, green paste.

3. 3.Cook the Onion-Mint Paste

   Heat 4 tbsp oil in a vessel. Add the ground onion-mint paste to the hot oil. Fry the paste on medium flame for 5 minutes, stirring continuously, until the raw smell disappears and the color of the paste changes from bright green to a duller green/brownish hue.

4. 4.Add Tomatoes

   Add 2 finely chopped medium tomatoes to the cooked paste. Mix well to combine. Cover the vessel and cook until the tomatoes soften and blend into the paste.

5. 5.Add Marinated Chicken

   Add the marinated chicken pieces to the vessel with the cooked paste. Sprinkle 1 tbsp of additional chilli powder over the chicken. Mix everything well, ensuring the chicken is coated with the masala. Cook on high flame for 2 minutes.

6. 6.Simmer the Curry

   Pour in 1 1/2 cup of water into the chicken. Mix well to combine all ingredients. Cover the vessel and cook on low flame for 20 minutes, allowing the chicken to cook thoroughly and absorb the flavors.

7. 7.Add Final Spices and Ghee

   After 20 minutes, uncover and mix the curry once. Add 3/4 tbsp pepper powder and 3/4 tbsp garam masala. Mix well. Then, add 2 tbsp of ghee and mix once more to incorporate it into the curry.

8. 8.Final Cook and Garnish

   Cover the vessel again and cook for another 5 minutes on low flame. Finally, add chopped coriander leaves for garnish and mix well. The delicious chicken curry is now ready to be served.