Step-by-Step Instructions

1. 1.Prepare Masala Powder

   Add cumin seeds, fennel seeds, and black pepper (1/2 tbsp each) to a grinder and grind into a fine powder. Set aside.

2. 2.Marinate Chicken

   Take 500 gms of chicken pieces, add salt as needed and 1/2 tspn of turmeric powder. Mix well to coat the chicken evenly and set aside.

3. 3.Sauté Whole Spices and Onions

   Heat 2 tbsp of oil in a pan. Once hot, add 2 inches of cinnamon sticks, 3 cloves, 3 cardamoms, 2 sprigs of curry leaves, and 2 chopped green chillies. Sauté for a few seconds. Then add 2 chopped large onions and sauté for 2 minutes until they are translucent.

4. 4.Add Shallots and Ginger Garlic Paste

   Once the large onions are translucent, add 100 gms of chopped shallots and sauté until they become soft and translucent. Then add 1 tbsp of ginger garlic paste and sauté until its raw smell disappears.

5. 5.Add Dry Spices

   Add the freshly ground masala powder (from Step 1), 1 tbsp garam masala, 1 tbsp red chilli powder, and 1 tbsp coriander powder to the pan. Sauté for 1 minute to cook the spices.

6. 6.Cook Tomatoes

   Add 2 chopped tomatoes to the pan. Sauté well until the tomatoes are completely cooked and mashed into the spice mixture.

7. 7.Add Marinated Chicken

   Add the marinated chicken pieces to the pan. Mix thoroughly with the spice and tomato mixture, ensuring all chicken pieces are well coated.

8. 8.Simmer the Curry

   Add enough water to achieve your desired gravy consistency. Cover the pan with a lid and cook for about 5 to 10 minutes, or until the chicken is tender and cooked through.

9. 9.Garnish and Serve

   Once the chicken curry is cooked, remove the lid and garnish with freshly chopped coriander leaves. Serve hot with rice or bread.