Step 1: Marinate the Chicken

In a large bowl, combine 1 KG of chicken pieces with 1 Tbsp salt, 1 tsp Kashmiri red chili powder, 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp cooking oil, and 2 Tbsp of curd/yogurt. Mix thoroughly with your hands to ensure all chicken pieces are well-coated. Let it marinate at room temperature for at least 30 minutes.

Step 2: Prepare the Onions

Finely slice 500g of red onions. Divide the sliced onions into two equal halves (approx. 250g each). Take one half and transfer it to a blender. Add 1-2 tablespoons of water and blend into a fine, smooth paste. Keep the remaining sliced onions and the onion paste separate.

Step 3: Prepare Ginger and Garlic Paste

Finely grate or make a paste of fresh ginger and garlic. You will need 1 tablespoon of garlic paste and 1 tablespoon of ginger paste.

Step 4: Sauté Whole Spices and Onions

Heat 4 Tbsp of cooking oil in a wide pan over medium heat. Add the whole spices: 2 black cardamoms, 2 tejpatta (Indian bay leaves), 4-5 cloves, 4 green cardamoms, and a 3-inch cassia/cinnamon stick. Sauté for about 30 seconds until they become fragrant. Add the 250g of sliced onions and cook for 3-4 minutes, stirring occasionally, until they soften and turn translucent.

Step 5: Cook Aromatics and Ground Spices

Add the 1 Tbsp of ginger paste and 1 Tbsp of garlic paste to the pan. Sauté for 1 minute, stirring continuously. Reduce the heat to low, then add the ground spices: 2 Tbsp coriander powder, 1 Tbsp cumin powder, 1 tsp turmeric powder, and 2 tsp Kashmiri red chili powder. Add a splash of water (2-3 Tbsp) to prevent burning and mix everything into a paste. Cook for 1 minute.

Step 6: Cook the Onion Paste

Add the prepared onion paste to the pan. Increase the heat to medium-high and cook for about 5 minutes, stirring frequently. Cook until the sauce thickens, the water evaporates, and the raw smell of the onion is gone.

Step 7: Cook the Chicken

Add 1/2 cup of water to the curry base and mix well. Add the marinated chicken to the pan. Mix everything thoroughly to coat the chicken with the curry base. Cover the pan with a lid and cook for 15-20 minutes on medium heat. Make sure to lift the lid and stir every 5 minutes to prevent the curry from sticking to the bottom.

Step 8: Finish and Garnish the Curry

After 20 minutes, check if the chicken is tender and cooked through. Crush 2 Tbsp of Kasuri Methi (dried fenugreek leaves) between your palms and sprinkle it over the curry. Mix well. Adjust salt if needed. If you prefer a thinner gravy, add another 1/2 cup of water, cover, and simmer for 5 more minutes. Turn off the heat and garnish with a generous amount of fresh, chopped coriander leaves.

Step 9: Serve

Serve the chicken curry hot. It pairs well with steamed white rice, roti, or naan.

• Use bone-in, skinless chicken for a more flavorful broth and curry.

• Marination is a crucial step to tenderize the meat and infuse it with flavor; don't skip it.

• If using yogurt instead of sour curd, you may need to add about 1 tablespoon of lemon juice to balance the flavors.

• Use a wide-based pan for even cooking and to prevent the ingredients from crowding and steaming instead of sautéing.

• When cooking the ground spices, add a splash of water to prevent them from burning and to help them form a paste.

• For a spicier curry, add 1-2 slit green chilies. Slitting them allows you to remove them easily after cooking if you want to control the heat.

• For a stronger, more complex flavor, you can add 1 tsp of Garam Masala at the end of cooking, but be aware it might overpower the natural chicken broth flavor.

• The consistency of the gravy can be adjusted. For a thinner gravy, add more water at the end and simmer for a few minutes.