Step-by-Step Instructions

1. 1.Prepare the Pan and Oil

   Light the gas stove and place a pan on it. Add 3-4 tablespoons of cooking oil to the pan and let it heat up.

2. 2.Fry the Onions

   Add 4 medium-sized sliced onions to the hot oil. Stir the onions and fry them until they turn golden brown, which should take about 5-7 minutes.

3. 3.Remove Fried Onions

   Once the onions are golden brown, remove them from the pan using a slotted spoon and set them aside. These will be used later to make a paste.

4. 4.Fry the Chicken

   Add 750g of chicken pieces to the remaining oil in the pan. Stir and fry the chicken pieces for about 8-10 minutes until they are lightly browned and sealed on all sides.

5. 5.Remove Fried Chicken

   Remove the fried chicken pieces from the pan and set them aside.

6. 6.Prepare for Gravy Base

   Add 1-2 tablespoons of fresh cooking oil to the pan. Then, add 2 green cardamoms and 1 black cardamom to the hot oil.

7. 7.Sauté Ginger-Garlic Paste

   Add 2 tablespoons of ginger-garlic paste to the pan. Stir and fry the ginger-garlic paste for 2-3 minutes until its raw smell disappears and it turns light golden.

8. 8.Add Ground Spices

   Add 1 teaspoon of cumin powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt (or to taste) to the pan. Mix all the ground spices well with the ginger-garlic paste and fry for 1-2 minutes.

9. 9.Incorporate Onion Paste

   Add the previously fried onion paste (which should be blended into a paste) to the pan. Mix the onion paste with the spices and cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala.

10. 10.Add Yogurt

    Add 1/2 cup of yogurt to the cooked masala. Mix the yogurt quickly and thoroughly to prevent curdling, and continue to cook for another 3-5 minutes until the gravy thickens and oil separates again.

11. 11.Add Black Pepper

    Add 1 teaspoon of black pepper powder to the gravy and mix it in well.

12. 12.Combine Chicken and Gravy

    Add the previously fried chicken pieces back into the pan with the gravy. Mix the chicken well with the gravy, ensuring all pieces are coated. Cook for 2-3 minutes.

13. 13.Simmer the Curry

    Pour 1 cup of water into the pan. Stir the chicken and gravy, then cover the pan with a lid. Let the chicken simmer on low heat for 10-15 minutes, or until the chicken is tender and cooked through.

14. 14.Finish with Kasuri Methi

    Remove the lid from the pan. Sprinkle 1 teaspoon of Kasuri Methi (dried fenugreek leaves) over the chicken curry and give it a final gentle stir.

15. 15.Serve

    The delicious chicken curry is now ready. Serve it hot with rice or bread.