Step-by-Step Instructions

1. 1.Dry Roast Spices

   In a small pan, dry roast cumin seeds, coriander seeds, black peppercorns, and green cardamom pods over medium heat for 2-3 minutes until fragrant. Transfer to a grinder and grind into a fine powder. Set aside.

2. 2.Marinate Chicken

   In a large bowl, combine chicken pieces with turmeric powder, red chili powder, thick yogurt, and salt. Mix well to ensure all chicken pieces are coated. Let it marinate for at least 15-20 minutes.

3. 3.Prepare Gravy Base

   Heat cooking oil in a large wok or kadhai over medium heat. Add cinnamon stick, cloves, green cardamom, and black cardamom. Sauté for 30 seconds until aromatic. Add finely chopped onions and cook, stirring occasionally, until they turn deeply golden brown, about 8-10 minutes. Add ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.

4. 4.Cook Chicken

   Add the marinated chicken to the wok. Cook on high heat for 5-7 minutes, stirring frequently, until the chicken changes color and the marinade starts to cling to the chicken pieces.

5. 5.Add Tomatoes and Spices

   Add finely chopped tomatoes, additional red chili powder, and coriander powder to the chicken. Mix well and cook for 5-7 minutes, mashing the tomatoes occasionally, until they soften and the oil starts to separate from the masala.

6. 6.Incorporate Keema and Simmer

   Add the minced chicken (keema) to the wok along with the freshly ground dry roasted masala. Mix thoroughly, breaking up any lumps of keema. Pour in 1 cup of water, bring to a simmer, then cover the wok and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through.

7. 7.Garnish and Serve

   Once the chicken is cooked and the gravy has reached your desired consistency, remove the lid. Garnish with fresh chopped coriander, ginger juliennes, and slit green chilies. Serve hot with naan, roti, or rice.