Step-by-Step Instructions

1. 1.Prepare Ginger-Garlic-Tomato Paste

   Blend 1/4 of a large onion, 10-12 garlic cloves, a 1.5-inch piece of ginger, 2 green chilies, and 1 large tomato until a smooth paste is formed. If you don't want chili heat, omit the green chilies.

2. 2.Prepare Yogurt

   Take 1/2 cup of plain unflavored yogurt out of the refrigerator before starting to cook. Stir it thoroughly with a spoon or whisk until smooth to prevent curdling when added to the hot pan.

3. 3.Heat Oil and Add Whole Spices

   Place a pot on high heat and add 1/2 cup of mustard oil (or any oil of your preference). Allow the oil to heat up, then reduce the heat to low. Add 2 bay leaves, 4-5 green cardamom pods (slightly cracked open), 1 small cinnamon stick, and 4-5 cloves to the oil. Stir briefly.

4. 4.Sauté Onions

   Add the remaining 3/4 of the large sliced onion to the pot. Sprinkle with a little salt to help the onions soften. Stir the onions frequently on medium-high heat. Once the edges start turning light brown, lower the heat to medium-low and stir continuously until the onions achieve a beautiful golden color. Add a splash of water to prevent further browning.

5. 5.Add Turmeric and Chili Powder

   Add 1 teaspoon of turmeric powder and 1.5 teaspoons of Kashmiri red chili powder to the onions. Stir for just 2-3 seconds to combine.

6. 6.Incorporate Ginger-Garlic-Tomato Paste

   Add the prepared ginger-garlic-tomato paste to the pot. Stir on medium-high heat for 1-2 minutes until the paste is well incorporated and slightly cooked.

7. 7.Add and Cook Chicken

   Add 1.5 kg of chicken pieces (ensure they are well-drained after washing) to the pot. Stir the chicken on high heat, mixing it thoroughly with the spices. Continue stirring until all the liquid released from the chicken dries up, which is a crucial step for flavor development.

8. 8.Add Salt and Powdered Spices

   Once the chicken liquid has dried up, add 1.5 teaspoons of salt, 1 tablespoon of ground coriander (optional), and 1 teaspoon of garam masala powder. Stir well to coat the chicken with the spices.

9. 9.Add Yogurt

   Ensure the heat is low. Stir the whisked yogurt one more time before adding it to the chicken. Immediately after adding the yogurt, stir continuously to prevent it from separating or curdling. Continue stirring until you see bubbles showing up.

10. 10.Simmer Until Oil Separates

    Once bubbles appear, you can reduce the frequency of stirring. Increase the heat to medium-low and continue cooking, stirring occasionally, until the oil floats on the surface of the curry, indicating it's well cooked.

11. 11.Add Potatoes (Optional)

    If using, add the 4-5 medium peeled and halved potatoes to the chicken curry. Stir gently to mix them in.

12. 12.Add Hot Water and Sugar (Optional)

    Pour in 1 cup of hot water. Do not add too much water, as this is a curry, not a soup. Add 1/2 teaspoon of sugar (optional) to balance the flavors. Stir everything together.

13. 13.Cover and Cook

    Cover the pot with a lid and let the curry cook on very low heat for 25 minutes. Uncover and stir from time to time to prevent sticking and ensure even cooking.

14. 14.Remove Whole Spices

    After 25 minutes, remove the lid. Before stirring, use tongs to remove as many of the whole spices (bay leaves, cardamom, cinnamon, cloves) as possible from the curry to avoid them being eaten.

15. 15.Add Ground Mace and Nutmeg (Optional)

    Finally, add a pinch of ground mace (optional) and a pinch of ground nutmeg (optional) to the curry for added aroma. Stir gently to combine. Your perfect Indian-style chicken curry is now ready to serve.