Step 1: Prepare Aromatics

Finely chop the ginger and garlic. Separately, finely dice the onions.

Step 2: Heat Oil and Temper Whole Spices

Heat approximately 100 ml of vegetable oil in a large pot or wok over medium-high heat. Once hot, add the cinnamon stick, star anise, black cardamom pods, green cardamom pods, cloves, and cumin seeds. Fry for about 1-2 minutes until they start to pop and become aromatic, flavoring the oil.

Step 3: Sauté Onions

Add the finely diced onions and 1 tsp of salt to the pot. Cook, stirring occasionally, until the onions become translucent, about 5-7 minutes.

Step 4: Add Ground Spices

Add the fennel seeds, cumin powder, coriander powder, Kashmiri chili powder, and turmeric powder to the onions. Stir well to combine and cook for about 2-3 minutes until the spices are deeply aromatic and the mixture darkens slightly.

Step 5: Add Ginger and Garlic

Stir in the chopped ginger and garlic. Cook for another minute, ensuring not to burn the garlic.

Step 6: Sear Chicken

Add the 1 kg of bone-in chicken thighs to the pot. Stir to thoroughly coat the chicken pieces with the aromatic spice mixture. Cook for about 5 minutes, turning the chicken to sear all sides.

Step 7: Add Tomatoes and Chilies

Add the whole green chilies, 1 tbsp of tomato puree, and the 400g can of chopped tomatoes to the pot. Stir everything together until well combined.

Step 8: Add Sugar and Water

Sprinkle in 1 tsp of sugar. Pour in 1 pint (approx. 568 ml) of water. Give it a good stir to mix all the ingredients.

Step 9: Initial Slow Cook

Cover the pot with a lid and reduce the heat to low. Cook for 1 hour 30 minutes, stirring occasionally (every 15-20 minutes) to ensure even cooking and prevent sticking. The chicken should become very tender and the flavors will meld.

Step 10: Bhuna Process (Concentration)

After 1 hour 30 minutes, remove the lid. Continue cooking on a low heat for another 20-30 minutes, stirring frequently. This 'Bhuna' process will evaporate excess water, causing the oil to separate and the gravy to thicken significantly. The flavors will become highly concentrated and bold.

Step 11: Add Kasoori Methi

Take 1 tbsp of kasoori methi and rub it between your palms to release its full aroma, then add it to the curry. Stir well to incorporate.

Step 12: Garnish and Serve

Stir in a small amount of fresh chopped coriander. The curry is now ready to be plated and served hot with naan bread or rice.

• Use bone-in chicken for extra flavor in the curry.

• Adding salt with onions helps them cook quicker and become translucent.

• The 'Bhuna' technique (slow cooking until oil separates and flavors concentrate) is crucial for an intense and bold curry flavor.

• Rub kasoori methi between your hands before adding it to the curry to release its full aroma.

• Substitute chicken thighs with drumsticks if preferred.