Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine the boneless, skinless chicken thighs with plain yogurt, 1/2 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp salt, and 1/2 tsp coarsely crushed black pepper. Mix well to coat the chicken thoroughly. Marinate for a minimum of 30 minutes, or preferably overnight in the refrigerator.

2. 2.Prepare Aromatics

   Finely chop the onion, ginger, garlic, and tomato. You can use a manual food chopper or chop by hand as finely as possible.

3. 3.Temper Whole Spices

   Heat 2 tablespoons of mustard oil in a pan on high heat until it starts smoking. Reduce the heat to medium-low. Add 1 tablespoon of ghee, then add the dried bay leaves, cinnamon stick, green cardamoms, cloves, and 1/2 tsp cumin seeds. Stir for about 30 seconds until fragrant.

4. 4.Sauté Ginger, Garlic, and Onion

   Add the finely chopped ginger and garlic to the pan. Stir for 1 minute on medium heat. Then, add the finely chopped onion and a sprinkle of salt (about 1/2 tsp). Continue to stir and fry the onions on medium heat for 5-7 minutes, until they are well-fried and the oil starts dancing around the sides of the pan.

5. 5.Cook Tomatoes and Spices

   Add the finely chopped tomato to the pan and stir for 2-3 minutes. Next, add 1/2 tsp turmeric powder and stir for 2 minutes. Then, add 1 tablespoon of Kashmiri red chili powder and mix well. Continue to cook until the spices are well incorporated and the oil separates from the mixture.

6. 6.Cook the Chicken

   Add the marinated chicken to the pan, along with any remaining marinade. Mix well. Add 1 tablespoon of ghee and 1 tablespoon of ground coriander. Stir frequently on high heat for 8-10 minutes, allowing the water released from the chicken to dry up and the oil to come to the surface. Add about 1/2 tsp more salt, adjusting to taste, and stir.

7. 7.Simmer the Curry

   Crush 1 tablespoon of kasoori methi between your palms and add it to the curry. Add 1 tsp garam masala powder and stir. Pour in 1.5 cups of hot water and add 2 whole green chilies (optional). Stir everything together. Cover the pan and simmer on very low heat for 15 minutes, stirring once or twice in between to prevent sticking.

8. 8.Finish and Serve

   After 15 minutes, remove the lid. Discard the whole bay leaves, cinnamon stick, and cardamoms if you prefer. Stir in a generous amount of chopped coriander leaves. Serve hot with roti, naan, or rice.