Step-by-Step Instructions

1. 1.Roast Dry Spices

   In a pan, dry roast 7 dry red chilli peppers, 12 cashew nuts, 1 tbsp cumin seeds, 1 tbsp coriander seeds, 15-20 peppercorns, 2 brown cardamom, and 6-7 cloves, and 1 cinnamon stick until fragrant, about 2-3 minutes.

2. 2.Grind Spices and Tomatoes

   Transfer the roasted dry spices to a blender. Add 4 peeled and chopped tomatoes to the blender. Grind everything to a smooth paste.

3. 3.Sauté Onions

   Heat approximately 1/2 cup (120ml) of oil in a wok or large pan. Add 2 chopped onions and cook on medium heat until they turn golden brown, about 5-7 minutes.

4. 4.Add Ginger-Garlic Paste and Powdered Spices

   Add 1 tbsp ginger and garlic paste to the sautéed onions and cook for 1 minute. Then, add 1/2 tbsp red chilli powder, 1 tbsp salt, 1/2 tbsp paprika powder, and 1 tsp turmeric powder. Cook these spices for 1 minute.

5. 5.Add Chicken and Cook

   Add a little bit of water to the spices and mix. Then, add 800g chicken pieces to the pan. Cook the chicken on medium heat for 6 minutes until its color changes.

6. 6.Incorporate Ground Paste and Simmer

   Add the ground spice and tomato paste to the chicken. Cook on high heat, stirring occasionally. Add a little bit of water (from the blender used for grinding) to rinse out any remaining paste and add to the pan. Cover with a lid and continue cooking on high heat, checking periodically, until the oil separates from the spices, which should take about 20 minutes.

7. 7.Adjust Gravy Consistency

   Add water to the gravy according to your desired consistency. Stir well.

8. 8.Final Seasoning and Simmer

   Cover the pan and cook on medium heat. After some time, add 1 tbsp garam masala powder and 1 tbsp dried fenugreek (Kasoori Methi). Stir to combine. Cover again and cook on low heat for 5 minutes.

9. 9.Garnish and Serve

   Garnish the chicken gravy with freshly chopped coriander leaves and green chillies. Serve hot with naan, roti, or rice.