Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 500g chicken with 2 tbsp red chilli powder, 2 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp garam masala, salt as needed, and 1/2 cup thick curd. Mix well to coat the chicken evenly and marinate for 10 minutes.

2. 2.Sauté Onions

   Heat gingelly oil in a pan. Add 2 large sliced onions and sauté until they turn golden brown.

3. 3.Cook Chicken (First Phase)

   Add the marinated chicken to the pan with the sautéed onions. Cover the pan with a lid and cook on a low flame for 15 minutes without stirring.

4. 4.Prepare Pepper-Fennel Powder

   While the chicken is cooking, dry roast 2 tbsp peppercorns and 2 tbsp fennel seeds in a separate pan until aromatic. Transfer the roasted spices to a grinder and grind them into a fine powder.

5. 5.Add Spices and Curry Leaves

   After 15 minutes, remove the lid from the chicken. Add the freshly ground pepper-fennel powder and a handful of fresh curry leaves to the chicken.

6. 6.Cook Chicken (Second Phase)

   Mix well and continue to cook the chicken uncovered on a low flame for another 10-15 minutes, stirring occasionally, until the oil separates from the gravy and the gravy thickens to a desired consistency.