Step-by-Step Instructions

1. 1.Heat Oil and Temper Whole Spices

   Heat 3-4 tbsp of sunflower or rapeseed oil in a large pan. Once hot, add 4-5 cloves, 1 black cardamom, and 1 cinnamon stick. Let them sizzle for a few seconds.

2. 2.Add Cumin Seeds and Onions

   Add 1 tbsp of cumin seeds and let them splutter. Immediately add 5 finely chopped medium-sized onions. Sauté the onions for 8-10 minutes until they soften and turn a light golden color.

3. 3.Add Ginger and Garlic

   Add 4 finely chopped garlic cloves and 1 finely chopped piece of ginger. Cook for 2 minutes until fragrant.

4. 4.Add Tomatoes and Salt

   Add 4 roughly chopped tomatoes to the pan. Sprinkle 1/2 tsp of salt over the tomatoes to help them soften quicker. Cook for 5 minutes until the tomatoes have completely broken down and formed a paste.

5. 5.Add Chicken and Yogurt

   Add 1.5 kg of chicken pieces (on the bone, no skin) to the pan. Stir in 100 grams of plain natural yogurt.

6. 6.Add Ground Spices

   Add the remaining 3/4 tsp of salt, 1 tbsp turmeric, 2 tbsp ground coriander, 1 tbsp chilli powder, and 1 tbsp garam masala. Mix thoroughly to coat the chicken and combine with the onion-tomato base.

7. 7.Add Water and Simmer

   Pour in 150 ml of water. Stir well, then cover the pan with a lid. Reduce the heat to low and let it cook for 30 minutes.

8. 8.Add Potatoes

   After 30 minutes of cooking the chicken, remove the lid. Add 4 medium-sized potatoes, peeled and halved, to the curry. Ensure the potatoes are submerged in the sauce.

9. 9.Continue Cooking

   Cover the pan again and continue to cook on low heat for another 20 minutes, or until the chicken is tender and the potatoes are cooked through. The total cooking time for the chicken and potatoes will be 50 minutes.

10. 10.Serve

    Turn off the heat. Garnish generously with fresh coriander leaves. For best flavor, let the curry sit for 1-2 hours before serving. Serve hot with rice, roti, or paratha, and a side of yogurt.