⚠ Contains Allergens
Dry roast 5 cardamom pods, 1/2 cup almonds, 1 tablespoon coriander seeds, 4 red chilies, 1 teaspoon cumin seeds, and 1 teaspoon fennel seeds in a pan until aromatic. Once roasted, grind them into a fine powder.
Heat 2 tablespoons of oil in a pan. Add a few whole spices (like cumin seeds and cardamom) and sauté for a few seconds until fragrant. Then, add 1 cup of chopped onion and cook until it turns golden brown, which should take approximately 5-7 minutes.
Add 1 teaspoon of ginger garlic paste to the sautéed onions and cook for 1-2 minutes until the raw smell of the paste disappears.
Add 250 grams of baby potatoes to the pan. Season with salt to taste and 1/2 teaspoon of turmeric powder. Mix everything well and sauté for 3-5 minutes to coat the potatoes with the spices.
Pour in 1 cup of water, cover the pan with a lid, and let the potatoes simmer until they are partially tender, which typically takes about 8-10 minutes.
Add 250 grams of chicken pieces and 1 tablespoon of the previously prepared blended spice powder to the pan. Mix thoroughly to ensure the chicken and potatoes are well coated with the spices.
Add 1 teaspoon of red chili powder and 1/2 cup of curd to the mixture. Stir everything well until all ingredients are combined and the chicken is evenly coated with the creamy mixture.
Add another 1 cup of water, mix well, and bring the curry to a simmer. Cover the pan and cook until the chicken is tender and the gravy has thickened to your desired consistency, approximately 10-15 minutes. Stir occasionally to prevent sticking.
Stir in 1/2 cup of fresh cream and mix gently until it is fully incorporated into the curry. Cook for an additional 2-3 minutes to allow the flavors to meld.
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