Spicy Chicken Curry with Tamarind and Whole Spices

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Step 8: Garnish and Serve

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

• The key to this curry is thorough sautéing; the longer you sauté, the better the flavor.

• No water, tomatoes, or yogurt are added; the curry cooks in its own juices and tamarind pulp.

• For an even richer look and taste, you can add cream at the end.

• Add 100g of butter during the sautéing process for extra richness.