Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 1 kg bone-in chicken with 1 cup yogurt, 2 teaspoons salt, 2 tablespoons red chili powder (Kashmiri mix), 3 tablespoons ginger-garlic paste, 1 heaped teaspoon turmeric powder, and 2-3 teaspoons lemon juice. Mix all ingredients thoroughly until the chicken is well coated. If time allows, marinate for 30 minutes, otherwise proceed directly.

2. 2.Prepare the Base

   Heat 1 cup of oil and 1 teaspoon of ghee in a pan. Once the oil is lightly warm, add 1 clove and 2 cardamom pods. Sauté briefly. Then, add 2 medium-sized finely sliced onions and fry them on high flame until they turn golden brown.

3. 3.Cook the Chicken

   Add the marinated chicken to the pan with the fried onions. Rinse the marination bowl with approximately 1/4 cup of water and add it to the pan. Cook the chicken on high flame, stirring occasionally, until it starts to boil vigorously. Once boiling, cover the pan with a lid and reduce the flame to low. Let it cook for 10-12 minutes until the chicken is tender and cooked through. Avoid overcooking to keep the chicken juicy.

4. 4.Finish and Serve

   After 10 minutes of cooking on low flame, remove the lid. Add 1 heaped teaspoon of garam masala powder and finely chopped coriander leaves for garnish. Mix everything well and cook for just one more minute. Turn off the flame. Serve the hot and delicious chicken curry with plain rice, khichdi, or roti.