Step-by-Step Instructions

1. 1.Heat Oil and Ghee

   Heat 3 tablespoons of oil and 2 tablespoons of ghee (clarified butter) in a pan over medium heat.

2. 2.Add Whole Spices

   Add 5 cloves, 3 cinnamon sticks, 6-8 peppercorns, and 3 cut dry red chilies to the hot oil and ghee. Sauté for a few seconds until fragrant.

3. 3.Sauté Onions

   Add 2 large (200 gms) sliced onions to the pan. Fry the onions for 8-10 minutes on medium heat until they turn light brown and translucent.

4. 4.Reserve Half Onions

   Remove half of the fried onions from the pan and set them aside on a plate. These will be added later.

5. 5.Add Chicken and Fry

   Add 500 gms of chicken leg and thigh pieces to the pan with the remaining onions. Fry the chicken for 1 minute on high heat. Then, flip all the chicken pieces and continue frying for another 1 minute on high heat until lightly browned.

6. 6.Add Ginger Garlic Paste

   Add 1.5 teaspoons of ginger garlic paste to the chicken. Fry the chicken with the ginger garlic paste for 5-6 minutes on medium heat until the meat starts to brown and the raw smell of the paste disappears.

7. 7.Add Powdered Spices and Salt

   Sprinkle 1/2 teaspoon of turmeric powder, 1 teaspoon of chili powder, and 1 teaspoon of salt (to taste) over the chicken. Mix well to coat all the chicken pieces evenly with the spices.

8. 8.Fry with Spices

   Continue to fry the chicken with the added spices for 4-5 minutes on medium heat, stirring occasionally to prevent burning.

9. 9.Add Water and Cook

   Pour in 200 ml of water. Give the mixture a good mix to combine all ingredients. Cover the pan with a lid and cook for 10 minutes on low heat, allowing the chicken to cook through and absorb the flavors.

10. 10.Add Cumin Powder and Reserved Onions

    Remove the lid. Add 1/2 teaspoon of cumin powder (jeera) and the fried onions that were set aside earlier. Gently mix these into the chicken curry.

11. 11.Final Simmer

    Cover the pan again and cook for another 5 minutes on low heat. After 5 minutes, remove the lid and simmer the chicken curry for 2-3 minutes on low heat, uncovered, until the gravy reaches your desired consistency and the oil separates on top.

12. 12.Serve

    The simple chicken curry is now ready to be served hot with rice or bread.