Step-by-Step Instructions

1. 1.Marinate the Chicken

   Wash 1/2 kg chicken thoroughly. In a bowl, add the washed chicken, 1/2 tsp turmeric, 1 tsp Kashmiri chilli powder, salt to taste, and 4 tbsp curd. Mix everything well until the chicken pieces are evenly coated. Marinate for at least 15 minutes. If time permits, marinate for 30 minutes for enhanced flavor.

2. 2.Dry Roast Spices

   In a pan, add 2 tsp coriander seeds, 1/2 tsp somp (fennel seeds), a small piece of star anise, 2 cardamoms, 1/2 tsp cumin, 4 cloves, 2 small pieces of cinnamon, 1 bay leaf, and 8 almonds. Dry roast these spices on a low flame for about 1-2 minutes until fragrant. Do not over-roast.

3. 3.Grind Spices

   Transfer the roasted spices to a mixer jar and grind them into a fine powder.

4. 4.Sauté Aromatics

   In the same pan, add 4 tbsp oil. Once hot, add 1 tsp ginger garlic paste and sauté until its raw smell completely disappears. Then, add 2 finely chopped medium onions and a few curry leaves. Fry until the onions become translucent and slightly golden brown, which takes about 3-4 minutes.

5. 5.Add Dry Spices to Onions

   To the sautéed onions, add 1/2 tsp chilli powder and 1/4 tsp turmeric powder. Mix well and cook for about 1 minute until the spices are fragrant.

6. 6.Cook Marinated Chicken

   Add the marinated chicken to the pan. Mix well with the onion-spice mixture on high flame for 3-4 minutes. The chicken will start to release its own water. Cover the pan with a lid and cook on a low flame for 10 minutes. Stir occasionally to prevent sticking to the bottom of the pan.

7. 7.Incorporate Ground Masala

   After 10 minutes, remove the lid. The chicken will have released a good amount of water. Add the previously prepared ground masala powder to the chicken. Mix thoroughly and continue to cook for another 5-6 minutes on low to medium flame, allowing the flavors to meld.

8. 8.Final Seasoning and Serve

   Once the chicken is cooked through and the gravy has thickened to your desired consistency, add 1/2 tsp black pepper powder, a handful of chopped coriander leaves, and 1/2 tsp Kasuri methi. Mix everything gently for about a minute. Turn off the gas flame. The delicious chicken gravy is now ready to be served.