Step-by-Step Instructions

1. 1.Dry Roast Spices

   In a pan, add whole coriander seeds, whole cumin seeds, green cardamom, black cardamom, cinnamon stick, black peppercorns, cloves, and whole red chilies. Dry roast them on medium heat until they start to release a smoky aroma. Turn off the heat and let them cool down.

2. 2.Grind Spices and Prepare Paste

   Transfer the cooled dry roasted spices to a grinder and grind them into a fine powder. In a separate grinder, add roughly chopped onion and green chilies, and grind them into a smooth paste.

3. 3.Marinate the Chicken

   In a bowl, combine the curry cut chicken with the freshly ground chicken masala, salt to taste, turmeric powder, Kashmiri red chili powder, ginger-garlic paste, and the onion-green chili paste. Add 2-3 teaspoons of mustard oil. Mix everything thoroughly with your hands, ensuring the chicken pieces are well coated. Cover and refrigerate for at least 3-4 hours, or preferably overnight, for best results. In hot weather, always marinate in the refrigerator.

4. 4.Prepare the Base for Curry

   Heat one ladle of mustard oil in a pot until it starts smoking. Add the whole spices: bay leaf, cinnamon stick, cloves, black peppercorns, and cumin seeds. Sauté for a few seconds until fragrant. Then, add the peeled garlic cloves and continue to sauté on medium heat until the garlic turns golden brown.

5. 5.Bhuno (Sauté) the Chicken

   Add the marinated chicken to the pot. Stir well to combine with the spices and oil. Initially, cook on medium-high heat for 3-4 minutes, stirring continuously until the chicken warms up and starts to release from the bottom of the pot. Reduce the heat to low, cover the pot, and cook for 10 minutes, stirring occasionally to prevent sticking.

6. 6.Continue Bhuno Process

   After 10 minutes, uncover the pot. Increase the heat to medium and sauté the chicken for 4-5 minutes, stirring constantly. Reduce the heat to low again and continue sautéing for another 5 minutes. During this slow sautéing process, a thin layer of masala will form at the bottom of the pot. Scrape it off with the spoon and mix it back into the curry. Repeat this 'bhuno' process 2-3 times until the chicken and masala turn a deep brown color and the oil starts to separate, indicating that it's well cooked.

7. 7.Add Water and Simmer

   Once the chicken is well-bhunoed, add 2 to 2.5 cups of hot water to the pot. Stir to combine and adjust the consistency of the gravy as per your preference. Increase the heat to high to bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for another 10-12 minutes until the chicken is tender and fully cooked.

8. 8.Garnish and Serve

   Once the chicken curry is cooked, turn off the heat. Garnish with freshly chopped coriander leaves. Stir gently to incorporate the coriander. Serve the hot chicken curry with your choice of roti, paratha, or plain rice.