Step 1: Prep and Marinate the Chicken

Cut the bone-in chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken pieces with ground turmeric. Use your hands to mix thoroughly, ensuring each piece is evenly coated. Set aside.

Step 2: Sear the Chicken

Heat mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it just begins to smoke. Carefully place the marinated chicken in the pot in a single layer. Sear the chicken on all sides for a few minutes until it develops some color. Remove the chicken from the pot and set it aside on a wire rack.

Step 3: Bloom Spices and Sauté Onions

In the same pot with the remaining oil, add the whole spices: cinnamon stick, bay leaf, black and green cardamom pods, cloves, and black peppercorns. Sauté for about 30 seconds until fragrant. Add the finely chopped red onions and a pinch of salt. Cook, stirring frequently, until the onions become translucent and soft.

Step 4: Build the Masala Base

Add the ginger and garlic paste to the onions and cook for 1-2 minutes until the raw aroma disappears. Continue to cook until the onions are golden brown and the oil begins to separate from the mixture. Add the ground coriander, red chile powder, and Kashmiri chile powder. Stir and cook for one minute.

Step 5: Add Tomatoes and Yogurt

Stir in the tomato paste and the diced fresh tomatoes. Add a small splash of water to deglaze the pan. Cook until the tomatoes break down and the masala thickens. Reduce the heat to low, then add the yogurt, stirring continuously to prevent it from curdling. Cook until the oil separates from the masala again.

Step 6: Simmer the Curry

Return the seared chicken to the pot and stir to coat with the masala. Add enough water to just cover the chicken. Bring the curry to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes, or until the chicken is fully cooked and tender.

Step 7: Finish and Serve

Remove the lid. Crush the kasoori methi (dried fenugreek leaves) between your palms and sprinkle it over the curry. Add the garam masala and fresh chopped cilantro. Stir gently to combine. Ladle the curry into a bowl and serve hot with warm roti, sliced red onions, and green chiles on the side.

• Using bone-in chicken thighs adds more flavor to the curry from the bone marrow.

• Adding salt to the onions helps draw out moisture, allowing them to cook down and caramelize faster.

• Lower the heat before adding yogurt to prevent it from curdling or splitting.

• Add finishing spices like garam masala and kasoori methi at the very end of cooking to preserve their fresh aroma and flavor.

• A splash of water can be used to deglaze the pot if spices start to stick to the bottom.

• For a Southern Indian style curry, you can substitute yogurt with coconut milk and use mustard seeds and curry leaves in the tempering.

• Adjust the amount of red chile powder to control the spice level of the dish.