Step-by-Step Instructions

1. 1.Temper the Spices

   Heat 3-4 tbsp of oil in a large pan over medium heat. Once hot, add 4-5 cloves, 1 black cardamom, 1 cinnamon stick, and 1 tbsp of cumin seeds. Let them sizzle for a few seconds.

2. 2.Sauté the Onions

   Add 5 finely chopped medium onions to the pan. Sauté for 8-10 minutes until they soften and become light golden.

3. 3.Add Aromatics

   Add 4 finely chopped cloves of garlic and a 1-inch piece of finely chopped ginger. Cook for 2 minutes until the raw aroma disappears.

4. 4.Cook the Tomatoes

   Add 4 chopped tomatoes and 1/2 tbsp of salt. Mix well and cook for about 5 minutes, stirring occasionally, until the tomatoes have completely softened and broken down.

5. 5.Add Chicken and Yogurt

   Add the 1.5 kg of chicken pieces to the pan, followed by 100g of natural yogurt.

6. 6.Add Powdered Spices

   Add the remaining 3/4 tbsp of salt, 1 tbsp turmeric powder, 2 tbsp ground coriander, 1 tbsp chilli powder, and 1 tbsp garam masala. Mix everything thoroughly to ensure the chicken is well-coated with the spices.

7. 7.First Simmer

   Pour in 150 ml of water and give it a final mix. Bring the curry to a simmer, then cover the pan, reduce the heat to low, and let it cook for 30 minutes.

8. 8.Add Potatoes

   After 30 minutes, add 4 peeled and halved potatoes to the curry. Gently push them down so they are submerged in the gravy.

9. 9.Final Cook

   Cover the pan again and continue to cook on low heat for another 20 minutes. The chicken should be tender and the potatoes fully cooked.

10. 10.Garnish and Serve

    Turn off the heat. Stir in a generous amount of freshly chopped coriander leaves. Let the curry rest for at least 30 minutes before serving with rice or roti.