Step 1: Prepare the Paste

Take two large onions, a piece of ginger, about 10 cloves of garlic, one green chili (optional), and three large tomatoes. Grind all these ingredients into a smooth paste without adding water. If your blender struggles, add a few tablespoons of water. This paste can be made the night before and stored in the refrigerator.

Step 2: Marinate the Chicken

To the bone-in chicken pieces (leg and thigh), add 1 tablespoon of ground coriander, 1 teaspoon of ground cumin, 2 teaspoons of Kashmiri red chili powder (or paprika), 1 teaspoon of turmeric powder, 1 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Pour the prepared tomato-onion paste and 1 tablespoon of oil over the chicken. Mix everything very well. If time permits, marinate for 30 minutes; otherwise, proceed directly to cooking.

Step 3: Fry the Potatoes (Optional)

Heat 1/4 cup of oil in a pot on medium heat. Once the oil is warm, add the halved potatoes. Season with 1/4 teaspoon of salt and a pinch of turmeric powder. Increase the heat to high and stir the potatoes until they turn golden brown and start to soften. Remove the potatoes from the pot and set aside.

Step 4: Cook the Chicken

In the same pot (or a clean one if you skipped potatoes), on medium-high heat, add two dry bay leaves and one cinnamon stick. Stir briefly. Slowly add all the marinated chicken into the pot. Stir everything on high heat until the gravy comes to a boil. Once boiling, cover the pot and cook on medium-high heat for 10 minutes.

Step 5: Add Potatoes and Continue Cooking

After 10 minutes, remove the lid. Add the fried potatoes (if using) to the chicken and stir gently. Cover the pot partially and continue to cook on medium-high heat for another 10 minutes.

Step 6: Season and Simmer

After 10 minutes, remove the lid. The gravy should have started to thicken. Add 1 teaspoon of garam masala powder and 2-3 whole green chilies. Pour in 1 cup of hot water and stir. Add 1 teaspoon of sugar (optional) to balance the flavors. Cover the pot and simmer on medium-low heat for 20 minutes, or until the chicken is tender.

Step 7: Final Adjustments and Garnish

After 20 minutes, remove the lid. Add chopped fresh coriander leaves and stir. At this point, taste the curry and adjust the seasonings as needed (e.g., add more salt or chili powder for heat). If you prefer a thicker gravy, increase the stove's heat and reduce the liquid without covering the pot, stirring gently until your desired consistency is reached.

• You can prepare the onion-ginger-garlic-chili-tomato paste the night before and store it in the refrigerator to save time.

• Bone-in chicken is recommended for curries as the bones add extra flavor to the gravy.

• When reducing the gravy to your preferred thickness, do not cover the pot. Stir gently from time to time to prevent burning at the bottom.

• Potatoes are optional; you can omit them if preferred.

• For less heat, use paprika instead of Kashmiri red chili powder.

• Adjust the amount of green chilies and chili powder according to your spice preference.