Step-by-Step Instructions

1. 1.Prepare the Masala Powder

   Add 1.5 spoons of pepper, 1 spoon of cumin, 1 spoon of fennel seeds, 0.5 spoon of poppy seeds, 3 red chillies, 1 cinnamon stick, 2 cloves, and 1 cardamom pod to a dry pan. Roast these spices on low flame for 2-3 minutes until they become aromatic. Turn off the stove, let them cool, then transfer to a mixer grinder and grind into a fine powder.

2. 2.Sauté Aromatics

   Heat 4-5 spoons of oil in the same pan. Add 0.5 tsp fennel seeds and let them splutter. Then add a sprig of curry leaves and let them crackle. Add 5-6 finely chopped small onions and 1 finely chopped medium big onion. Sauté until the onions turn golden brown.

3. 3.Add Ginger-Garlic and Tomato

   Once the onions are golden, add 1 spoon of ginger-garlic paste and sauté until its raw smell disappears. Next, add 1 finely chopped small tomato and cook until it becomes soft and mushy.

4. 4.Incorporate Dry Spices and Chicken

   Add 0.25 tsp turmeric powder and 1 tbsp coriander powder. Sauté for 2-3 minutes until the raw smell of these spices goes away. Then, add 0.5 kg cleaned chicken pieces to the pan. Mix the chicken thoroughly with the masala for 5 minutes, ensuring all pieces are well coated.

5. 5.Add Ground Masala and Garam Masala

   Add 2 spoons of the freshly ground pepper masala prepared earlier. Mix well for 2-3 minutes, ensuring the masala coats the chicken. Then, add 0.5 tsp garam masala and mix thoroughly.

6. 6.Cook the Gravy

   Pour in 2 small tumblers of water. Mix everything well. Cover the pan with a lid and cook on medium flame for 20 minutes. Remember to stir occasionally during this time to prevent the chicken from sticking to the bottom.

7. 7.Thicken and Garnish

   After 20 minutes, remove the lid. The chicken should be well cooked. Increase the flame to high and let the gravy simmer for 5 minutes to thicken to your desired consistency. Finally, garnish with finely chopped coriander leaves and serve hot.