Step-by-Step Instructions

1. 1.Heat Oil and Temper Spices

   Heat 5-6 tablespoons of oil in a pan. Add 4 cloves, 3 cinnamon sticks, and 4 cardamom pods to the hot oil and stir for a few seconds until fragrant.

2. 2.Sauté Onions, Green Chillies, Ginger, Garlic, and Curry Leaves

   Add 3 medium (225 gms) sliced onions, 4 sliced green chillies, 1 tablespoon crushed ginger, 1 tablespoon crushed garlic, and 20-25 curry leaves to the pan. Add 1 teaspoon of salt. Fry for 7-8 minutes on medium heat until the onions are soft and lightly golden.

3. 3.Add Powdered Spices

   Add 1/4 teaspoon turmeric powder, 1.5 teaspoons chilli powder, 1.5 teaspoons coriander powder, and 1/2 teaspoon pepper powder to the pan. Fry for 3 minutes on low heat, stirring constantly, until the spices are aromatic and well combined with the onion mixture.

4. 4.Cook Tomatoes

   Add 2 medium (150 gms) sliced tomatoes to the pan. Cook for 5-6 minutes on medium heat, stirring occasionally, until the tomatoes are soft and mushy, and the oil starts to separate.

5. 5.Add Chicken and Season

   Add 1 kg of curry-cut chicken with bones to the pan. Sprinkle 1/2 teaspoon Kashmiri chilli powder, 1/2 teaspoon garam masala, and 1 teaspoon salt over the chicken. Fry for 2-3 minutes on medium heat, mixing well to coat the chicken with the spices.

6. 6.Simmer with Thin Coconut Milk

   Pour 1.25 cups (300 ml) of thin coconut milk into the pan. Stir everything together, then cover and cook for 20 minutes on low heat until the chicken is tender and cooked through.

7. 7.Add Thick Coconut Milk and Finish

   Add 1/2 cup (120 ml) of thick coconut milk to the curry. Stir gently and cook for another 3-4 minutes on low heat. Finally, sprinkle 2 tablespoons of chopped coriander over the curry and stir before serving.