Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat cooking oil in a large pot or karahi. Add the sliced onions, crushed garlic, ginger, and green chilies. Sauté for 1-2 minutes until the onions soften.

2. 2.Marinate Chicken

   In a separate bowl, combine the chicken pieces with 150 grams of tamarind pulp (mixed with a little water), 1.5 tablespoons of ginger-garlic paste, 0.5 teaspoon of turmeric powder, and 1.5 tablespoons of Kashmiri red chili powder. Mix thoroughly to coat all chicken pieces.

3. 3.Combine Chicken and Aromatics

   Add the marinated chicken to the pot with the sautéed onions and aromatics. Stir well to ensure everything is combined.

4. 4.Initial Sauté of Chicken

   Sauté the chicken and onion mixture for approximately 15-20 minutes. Continue stirring occasionally until the onions have completely softened and dissolved into the mixture, and the liquid has reduced. Do not add any additional water during this stage.

5. 5.Prepare Whole Spice Blend

   In a dry pan, lightly roast the whole spices: 1 tablespoon whole coriander seeds, 1 tablespoon fennel seeds, 1 tablespoon cumin seeds, 2 black cardamoms, 6-7 cloves, 6-7 green cardamoms, 1 cinnamon stick, 3-4 bay leaves, 1 star anise, 0.5 teaspoon nigella seeds, 1 tablespoon poppy seeds, and 1 small piece of nutmeg. Once lightly roasted and fragrant, grind them into a fine powder.

6. 6.Add Ground Spices

   After the initial sauté, when the chicken has cooked down and the liquid has reduced, add 3 full tablespoons of the freshly ground spice mixture to the pot. At this point, the curry should have a rich red color from the Kashmiri chili and reduced liquids.

7. 7.Final Sauté and Cooking

   Continue to sauté the chicken with the added spices for another 10-25 minutes, stirring frequently. Cook until the chicken is tender, the spices are well incorporated, and the oil separates from the curry, indicating it's thoroughly cooked and 'bhunao' (well-sautéed).

8. 8.Garnish and Serve

   Once the chicken curry is ready, garnish generously with fresh chopped coriander. Serve hot with naan, roti, or rice.