Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, combine the 750 gm chicken pieces with 1 tsp salt, 200 gms thick curd, 1/2 tsp turmeric powder, 2 tsp chilli powder, 2 tsp coriander powder, and 1/2 tsp cumin powder. Mix everything thoroughly by hand, ensuring the chicken is well coated. Set aside to marinate for 1 hour.

2. 2.Sauté Whole Spices and Onions

   Heat 3 tbsp of oil in a pan. Add the whole garam masala (4 cloves, 4 cinnamon sticks, 4 cardamom pods) and sauté for a few seconds until fragrant. Add the 3 medium chopped onions and fry for 10 minutes on medium heat until they turn light brown.

3. 3.Add Ginger Garlic Paste

   Once the onions are light brown, add 3 tsp of ginger garlic paste to the pan. Fry for 2 minutes on medium heat, stirring continuously, until the raw smell of ginger garlic disappears.

4. 4.Cook the Marinated Chicken

   Add the marinated chicken to the pan. Fry the chicken on medium heat for 10 minutes, stirring occasionally, until the chicken changes color and the marinade starts to thicken.

5. 5.Bhuno the Chicken

   Continue to 'bhuno' (fry) the chicken for another 10 minutes, stirring frequently. This process helps the oil to separate from the masala and deepens the flavor and color of the curry. Add 1/2 tsp of garam masala powder and mix well.

6. 6.Simmer the Curry

   Pour 1/2 cup of water into the pan and mix well. Cover the pan with a lid and cook for 10 minutes on medium-low heat, allowing the chicken to cook through and absorb the flavors. Uncover and stir before serving. Serve hot with rice or bread.