Step-by-Step Instructions

1. 1.Heat Oil and Spices

   Heat 3 tablespoons of oil and 2 tablespoons of ghee in a pan. Add 5 cloves, 3 cinnamon sticks, 6-8 peppercorns, and 3 cut dry red chilies. Fry for a few seconds until fragrant.

2. 2.Fry Onions

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

3. 3.Set Aside Onions

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

4. 4.Sear Chicken

   Add 500 gms of chicken leg and thigh pieces to the pan with the remaining onions and spices. Fry the chicken for 1 minute on high heat.

5. 5.Flip and Continue Searing

   Flip all the chicken pieces to brown the other side. Fry for another 1 minute on high heat until the chicken starts to brown slightly.

6. 6.Add Ginger Garlic Paste

   Add 1.5 teaspoons of ginger garlic paste to the pan. Fry for 5-6 minutes on medium heat, stirring to ensure the paste cooks evenly and the chicken is well coated and browned.

7. 7.Add Powdered Spices

   Add 1/2 teaspoon of turmeric powder, 1 teaspoon of chili powder, and 1 teaspoon of salt (or to taste) to the chicken. Mix well to coat the chicken with the spices.

8. 8.Fry Spices with Chicken

   Continue to fry the chicken with the powdered spices for 4-5 minutes on medium heat until the spices are fragrant and well incorporated.

9. 9.Add Water and Cook

   Pour in 200 ml of water and give the curry a good mix. Cover the pan with a lid and cook for 10 minutes on low heat, allowing the chicken to tenderize and absorb the flavors.

10. 10.Add Cumin Powder

    Remove the lid and add 1/2 teaspoon of cumin powder (jeera). Stir well to combine the cumin powder into the curry.

11. 11.Continue Cooking

    Cover the pan again and cook for another 5 minutes on low heat to allow the cumin flavor to meld with the curry.

12. 12.Add Reserved Onions and Simmer

    Uncover the pan and add the fried onions that were set aside earlier. Give it a mix and then simmer the curry for 2-3 minutes on low heat until the gravy thickens slightly and the oil separates.

13. 13.Serve

    Your spicy chicken curry is ready. Serve hot with rice, naan, or roti.