Step-by-Step Instructions

1. 1.Sauté Cumin and Onions

   Heat cooking oil in a pot over medium heat. Add cumin seeds and sauté for about 30 seconds until fragrant. Then, add the diced red onion and cook for 4-5 minutes, stirring occasionally, until the onions are translucent and lightly browned.

2. 2.Add Aromatics and Spices

   Add green chilies, chopped ginger, and chopped garlic to the pot. Sauté for 1-2 minutes until fragrant. Next, add salt, turmeric powder, cumin powder, coriander powder, and chicken masala. Stir well to combine all ingredients and cook for 2-3 minutes until the spices are fragrant and the mixture is well combined. Add a splash of water if needed to prevent burning.

3. 3.Cook the Chicken

   Add the cubed boneless chicken pieces to the pot. Stir thoroughly to coat the chicken with the spice mixture. Cover the pot and cook for 10-15 minutes over medium-low heat, stirring occasionally, until the chicken is partially cooked and has released its juices.

4. 4.Add Coconut Milk and Simmer

   Pour in the coconut milk and stir well to incorporate it into the curry. Add black pepper and garam masala, stirring again. Cover the pot and simmer for another 10-15 minutes, or until the chicken is fully cooked and the gravy has thickened to your desired consistency.

5. 5.Finish with Herbs and Cream

   Uncover the pot. Add chopped fresh parsley and kasuri methi (dried fenugreek leaves) to the curry and stir. Finally, add the cooking cream and stir gently to incorporate it, heating through for about 1 minute without boiling.

6. 6.Serve

   Serve the creamy Indian chicken curry hot, garnished with extra fresh parsley if desired. It pairs well with rice or naan bread.