Step 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.

Step 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.

Step 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.

Step 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.

Step 5: Remove Fried Chicken

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 11: Add Black Pepper

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

Step 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.

Step 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.

Step 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.

Step 15: Serve

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

• Frying the onions until golden brown is crucial for developing a deep, rich flavor in the curry.

• Ensure the yogurt is at room temperature before adding it to the hot masala to prevent it from curdling. Stir quickly and continuously after adding.

• Adjust the amount of red chili powder and black pepper according to your preferred spice level.

• For a tangier flavor, you can add 1-2 chopped tomatoes or 1/4 cup tomato puree along with the onion paste.

• To make it richer, add a tablespoon of cashew paste or almond paste with the yogurt.

• Garnish with fresh coriander leaves before serving for added freshness and aroma.