Step-by-Step Instructions

1. 1.Roast Masala Ingredients

   Heat 2 tablespoons of sesame oil in a pan. Add 0.75 tablespoon of whole coriander seeds, 0.5 teaspoon of fennel seeds, 0.5 teaspoon of cumin seeds, and 0.5 teaspoon of black peppercorns. Then add 2 bay leaves, 2-3 small pieces of cinnamon, 2 cloves, 2 cardamom pods, 1 star anise, a small piece of jathipathri, and a small piece of kalpasi. Add 10-12 dried red chilies (adjust to your spice preference), 5 halved small onions, a sprig of curry leaves, and 5 tablespoons of grated coconut. Sauté all ingredients until they turn golden brown, about 5 minutes.

2. 2.Grind Masala Paste

   Transfer the roasted ingredients to a blender. Add some water and grind into a very fine, smooth paste. Set aside.

3. 3.Prepare Gravy Base

   In a separate pot, heat 4-5 tablespoons of sesame oil. Add 1 small piece of cinnamon, 2 cloves, 2 cardamom pods, 1 bay leaf, a sprig of curry leaves, and 0.5 teaspoon of fennel seeds. Sauté for a few seconds until fragrant. Add 15-20 halved small onions and sauté until they become translucent, about 5-7 minutes. Add 1 tablespoon of ginger-garlic paste and sauté until the raw smell disappears, about 2-3 minutes. Add 1 finely chopped small tomato and cook until it softens, about 3-5 minutes.

4. 4.Add Dry Spices and Chicken

   Add 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of coriander powder to the pot. Mix well. Add a little water (approx. 60ml) to cook the spices and prevent burning. Cook until the oil starts to separate from the mixture, about 3-5 minutes. Add 0.5 kg of cleaned and cut chicken pieces. Mix the chicken thoroughly with the spice mixture.

5. 5.Simmer the Gravy

   Add the prepared ground masala paste to the chicken. Add salt to taste. Mix everything well to ensure the chicken is coated with the masala. Add approximately 120 ml (0.5 glass) of water. Cover the pot with a lid and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender, and the oil separates on top.

6. 6.Garnish and Serve

   Once the chicken is cooked and the gravy has reached your desired consistency, garnish with fresh coriander leaves and a few curry leaves. Turn off the heat. Serve hot with white rice, idli, or dosa.