Step-by-Step Instructions

1. 1.Prepare Aromatics

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

2. 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.

3. 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.

4. 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.

5. 5.Add Ginger and Garlic

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

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.