Step-by-Step Instructions

1. 1.Roast Spices

   Add 1 tbsp coriander seeds, 1/4 tbsp cumin seeds, 2 tbsp peppercorns, and 1/4 tbsp fennel seeds to a pan. Roast them until fragrant, stirring continuously to prevent burning.

2. 2.Grind Spices

   Transfer the roasted spices to a grinder and grind them into a medium coarse powder.

3. 3.Marinate Chicken

   In a bowl, add 1/2 kg chicken. Add 3/4th of the prepared spice masala, 1 tbsp ginger garlic paste, and 1/4 tsp turmeric powder. Mix well to coat the chicken evenly. Marinate for 30 minutes.

4. 4.Prepare Tomato Paste

   In a blender, combine 2 chopped tomatoes and 2 tbsp fried gram. Grind into a smooth paste.

5. 5.Sauté Onions

   Heat 2 tbsp oil in a pan. Add 1 cup finely chopped onion and sauté until it turns golden brown.

6. 6.Add Ginger Garlic Paste

   Add 1 tsp ginger garlic paste to the sautéed onions and cook for 1-2 minutes until the raw smell disappears.

7. 7.Cook Tomato Paste and Dry Spices

   Add the prepared tomato paste to the pan. Stir well and cook until the moisture reduces and the oil starts to separate. Then, add 1/8 tsp turmeric powder, 1/2 tsp chili powder, and 2 tbsp coriander powder. Mix thoroughly and cook for 2-3 minutes until the spices are fragrant and well combined.

8. 8.Add Marinated Chicken

   Add the marinated chicken to the pan. Add salt to taste and mix well, ensuring the chicken is coated with the spice mixture.

9. 9.Cook Chicken

   Pour in 1.5 cups of water. Stir, cover the pan with a lid, and cook until the chicken is tender and fully cooked.

10. 10.Final Flavoring

    Once the chicken is cooked, add the remaining 1/4th of the ground spice powder, a few curry leaves, 1/8 tsp soya sauce, and a large squeeze of lemon juice. Mix everything gently.

11. 11.Simmer Open

    Cook the curry uncovered for another 5 minutes, allowing the flavors to meld and the gravy to thicken slightly.