Step-by-Step Instructions

1. 1.Prepare Chicken Curry - Fry Onions and Spices

   Heat 5 spoons of oil in a large pot. Once hot, add whole spices (cardamom, cinnamon, star anise, cloves, cumin). Add 3 medium-sized sliced onions and 5-6 slit green chilies. Add salt to help onions cook faster. Fry until onions turn golden brown.

2. 2.Add Chicken and Turmeric

   Add 1 kg of chicken pieces (thigh pieces with liver) to the browned onions. Add 1/2 tsp of turmeric powder. Mix well until the chicken is coated with turmeric. Cover the pot and let the chicken cook in its own juices for a few minutes until water is released.

3. 3.Add Ginger-Garlic Paste and Water

   Once the chicken has released its water and cooked for a bit, add the entire 200g jar of ginger-garlic paste. Mix well and cook for 3-4 minutes. Then, add about 1 glass of water, or enough to submerge the chicken pieces. Mix and cover the pot, cooking on high flame for 5-6 minutes.

4. 4.Add Chili Powder and Salt

   After the chicken has cooked for 5-6 minutes and is boiling, reduce the flame. Add 4.5-5 tsp of red chili powder and 1/2 tsp of salt (or to taste). Mix well until the chicken is coated with the spices. Cover and cook for another 5 minutes.

5. 5.Add Garam Masala and Chicken Masala

   After 5 minutes, open the lid. Add 1 tsp of homemade garam masala and 1 packet of Aachi Chicken Masala. Mix well. Cover the pot and cook for 2 minutes on low flame to allow flavors to meld.

6. 6.Garnish and Finish Chicken Curry

   After 2 minutes, open the lid. The oil should have separated and risen to the top. Add chopped coriander leaves. Mix well. The chicken curry is now ready. Keep it covered.

7. 7.Prepare Bagara Rice - Fry Aromatics

   In a separate pot, heat 2 spoons of oil. Once hot, add whole spices (cardamom, cinnamon, star anise, cloves, cumin). Add 1/2 medium sliced onion, 2-3 slit green chilies, and curry leaves. Add 1 tsp of ginger-garlic paste. Fry until onions are translucent.

8. 8.Add Water and Spices to Bagara Rice

   Add 2.5 glasses of water (for 1 glass of old rice). Add 1.5 small tsp of homemade garam masala and salt to taste. Mix well. Cover the pot and bring the water to a rolling boil, until bubbles appear.

9. 9.Cook Bagara Rice

   Once the water is vigorously boiling, add 1 glass of rice (washed and soaked). Mix gently. Cover the pot and cook until the rice is done and fluffy. Add 1 tsp of ghee on top for extra flavor. Garnish with chopped coriander leaves. Keep covered until serving.

10. 10.Serve and Enjoy

    Serve the hot bagara rice and spicy chicken curry on a plate. Garnish with a slice of onion and a lemon wedge. Mix the curry and rice thoroughly before eating. Enjoy your delicious meal!