Step-by-Step Instructions

1. 1.Prepare Chickpeas

   Soak 250g chickpeas overnight with a pinch of baking soda. The next morning, wash them thoroughly and boil with a little salt until very tender. Reserve the chickpea water for later use in the gravy.

2. 2.Heat Oil and Ghee

   In a wok, add 200ml cooking oil and 50g ghee. Heat until warm.

3. 3.Temper Whole Spices

   Add whole spices (small & large cardamom, cinnamon stick, star anise, cloves, black peppercorns) and 2 bay leaves to the hot oil. Let them crackle for a few seconds to release their aroma.

4. 4.Fry Onions

   Add 1 large finely chopped onion to the wok. Fry until it turns golden brown, stirring occasionally for about 2-3 minutes.

5. 5.Fry Chicken

   Add 750g chicken pieces to the fried onions. Fry the chicken thoroughly until its color changes from pink to golden and all its moisture has evaporated, which takes about 3-4 minutes.

6. 6.Add Ginger-Garlic Paste

   Add 2 teaspoons of ginger-garlic paste to the chicken. Continue frying for another 2-3 minutes until the raw smell of the paste disappears and the chicken is well-coated and golden.

7. 7.Add Tomato-Green Chilli Paste

   Pour in the paste made from 1 large tomato and 3-4 green chillies (blended together). Fry this mixture well with the chicken until the raw tomato smell is gone and the oil starts to separate, approximately 3-4 minutes.

8. 8.Add Powdered Spices

   Add 1 teaspoon salt, 1 teaspoon red chilli powder, 1 teaspoon Kashmiri red chilli powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, and a little over 0.5 teaspoon turmeric powder. Mix all spices well with the chicken and continue frying until the oil completely separates from the masala, about 3-5 minutes.

9. 9.Add Yogurt

   Add 1 cup of fresh, non-sour yogurt to the chicken. Mix thoroughly until the yogurt is fully incorporated and the gravy becomes creamy. Continue cooking until the yogurt's water evaporates and oil separates again.

10. 10.Simmer Chicken

    Cover the wok and cook on medium-low heat for 8-10 minutes to allow the chicken to become tender. If using larger chicken pieces, you may add a little water to ensure proper cooking.

11. 11.Remove Excess Oil (Tari)

    After the chicken is tender and the oil has risen, scoop out about half of the excess oil (tari) into a separate bowl. This will be used as a garnish later.

12. 12.Add Mashed Chickpeas

    Take 2-3 tablespoons of the boiled chickpeas and mash them with a spoon or fork. Add these mashed chickpeas to the chicken curry. Mix well and fry for 1-2 minutes until the oil separates again. This step helps to thicken the gravy and improve its texture.

13. 13.Add Remaining Chickpeas and Water

    Add the remaining boiled chickpeas along with their reserved water to the curry. Mix well. If you prefer a thinner gravy, you can add a little more water, as the curry tends to thicken upon cooling.

14. 14.Add Final Spices

    Add 0.5 teaspoon black pepper powder and 1 teaspoon garam masala powder. Mix thoroughly to combine all the flavors. At this stage, you may remove the whole spices like bay leaves if desired.

15. 15.Garnish and Final Simmer

    Add 4-5 fresh green chillies and some chopped coriander for garnish. Cover the wok and simmer on very low heat for 5-6 minutes to allow all the flavors to meld together.

16. 16.Serve

    Turn off the flame. Pour the reserved oil (tari) over the curry for an appealing, market-style look. Garnish with more fresh chopped coriander. Serve hot with naan, puri, or paratha.