Step-by-Step Instructions

1. 1.Dry Roast Spices

   Heat a pan and add cumin seeds, coriander seeds, black peppercorns, fennel seeds, dried red chilies, and cinnamon sticks. Dry roast them for 2-3 minutes until fragrant.

2. 2.Grind Spices

   Transfer the roasted spices to a grinder jar and grind them into a fine powder.

3. 3.Sauté Onions

   In the same pan, add cooking oil. Once hot, add chopped onions and sauté for about 5 minutes until translucent.

4. 4.Add Ginger-Garlic Paste

   Add ginger-garlic paste to the sautéed onions and cook for 2-3 minutes until the raw smell disappears.

5. 5.Add Turmeric

   Stir in turmeric powder and mix well with the onion mixture.

6. 6.Add Chicken

   Add chicken pieces to the pan and mix thoroughly to coat them with the onion and spice mixture.

7. 7.Season with Salt

   Add salt to the chicken and mix well.

8. 8.Partially Cook Chicken

   Cover the pan with a lid and cook the chicken for 10-12 minutes until it releases its juices and is partially cooked.

9. 9.Add Ground Spices

   Remove the lid, add the freshly ground spice powder, and mix well with the chicken. Cook for another 2-3 minutes.

10. 10.Add Water and Simmer

    Pour water into the pan, stir to combine, and bring to a simmer. Cover the pan again and let the curry simmer for 10-15 minutes, or until the chicken is fully cooked and tender, and the gravy has thickened to your desired consistency.