Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 1 kg of chicken pieces with 1/4 tsp turmeric powder, 1 tsp crushed black pepper, 1 tsp chili powder, 1 tbsp tamarind juice, and salt to taste. Mix well to ensure all chicken pieces are coated. Marinate for 15 minutes.

2. 2.Roast the Spices

   Heat a pan on low flame. Add 2 tbsp coriander seeds, 1 tbsp black peppercorns, 1 tsp cumin seeds, 1 tsp fennel seeds, 2 cinnamon sticks, 3 cardamom pods, 3 cloves, and 6 dry red chilies. Roast on low flame until the spices turn aromatic, about 2-3 minutes, stirring continuously.

3. 3.Grind Roasted Spices

   Transfer the roasted spices to a grinder and grind them to a fine powder. Set aside.

4. 4.Sauté Aromatics

   Heat 2 tbsp oil in a large pot or kadai. Add 1 chopped large onion and sauté well until it turns translucent and lightly golden, about 3-5 minutes. Add 1 tbsp ginger garlic paste and sauté for another 1-2 minutes until fragrant.

5. 5.Add Initial Spices and Herbs

   Add 2 slit green chilies and a few sprigs of curry leaves to the pot. Sauté for 1 minute. Then add 1/4 tsp turmeric powder, 1 tsp masala powder, 1 tsp cumin powder, and salt to taste. Mix well and cook for 1-2 minutes until the spices are fragrant.

6. 6.Cook the Chicken

   Add the marinated chicken to the pot and mix thoroughly with the sautéed aromatics and spices. Pour in 1/4 cup of water. Cover the pot with a lid and cook on medium flame for 10-15 minutes, allowing the chicken to cook through and absorb the flavors.

7. 7.Add Roasted Curry Powder and Finish

   Remove the lid. Add 2 tbsp of the freshly ground roasted curry powder (prepared in Step 3) to the chicken. Mix well, ensuring the chicken pieces are evenly coated with the spice mix. Continue to cook uncovered for another 5-10 minutes, stirring occasionally, until the gravy thickens and coats the chicken well. Add 2 more slit green chilies and a few fresh curry leaves for a final burst of flavor and aroma. Stir gently and serve hot.