Step 1: Prepare Cashew Paste

Place 20g of cashew nuts into a mortar and pestle. Add a tiny splash of water and grind until a smooth paste is formed. Some small lumps are acceptable.

Step 2: Dry Roast Whole Spices

Place a large pot or karahi on high heat. Add 2 tablespoons of cumin seeds, 1 small piece of cinnamon, 2 green cardamom pods, 2 cloves, and 1 star anise to the dry pot. Dry roast for 30 seconds to 1 minute, stirring continuously, until the spices slightly change color and become fragrant.

Step 3: Infuse Oil with Spices and Garlic

Pour 100ml of olive oil into the pot with the roasted spices. Continue to stir until you hear a slight hiss and tiny bubbles form, indicating the oil is hot and the spices are infusing. Add 1 tablespoon of minced garlic and stir for about 30 seconds.

Step 4: Cook Onion Base

Add the blended 600g of boiled onions to the pot. Stir to combine with the infused oil and spices. Cover with a lid and cook for 10 minutes, stirring occasionally, until the onion mixture has reduced and the oil begins to separate.

Step 5: Create Curry Paste

Reduce the heat to low. Add 2.5 tablespoons of curry powder, 1 teaspoon of Kashmiri chilli powder, and 0.5 teaspoon of garam masala to the onion mixture. Stir vigorously to create a thick and sticky curry paste. If the paste becomes too thick, add a small splash of the reserved onion water.

Step 6: Add Chicken and Simmer

Add 600g of boneless, skinless chicken thighs (cut into pieces) to the pot. Stir well to ensure all chicken pieces are thoroughly coated in the masala paste. Pour in the 500ml of reserved onion water and mix thoroughly. Bring the curry to a nice simmer, then cover with a lid and cook for another 10 minutes.

Step 7: Final Adjustments and Flavor Infusion

After 20 minutes of simmering, remove the lid. Add 1.5 teaspoons of salt (or to taste), 1 teaspoon of freshly ground black pepper, and 1 teaspoon of Kasuri Methi (rubbed between your palms to create a dust) to the curry. Stir well to combine. Add the prepared cashew paste and mix thoroughly until fully incorporated. Continue to simmer uncovered for 9 minutes, allowing the curry to thicken to your desired consistency and for the flavors to meld.

Step 8: Finish and Serve

Once the curry has reached the desired thickness and is no longer watery, remove it from the heat. Add 1 tablespoon of double cream, stirring gently to combine. Serve the Jeera Kali Mirch Chicken Curry in a karahi or serving dish and garnish generously with fresh coriander.

• Use freshly ground black pepper for chunkier, more flavorsome results.

• Boil onions to remove bitter sulfuric taste.

• If curry paste is too thick, add a splash of onion water.

• Add double cream once the curry has cooled slightly to prevent splitting.

• Make the curry on the thicker side, not runny or watery.