Step-by-Step Instructions

1. 1.Roast Red Chillies

   Add 6 seed-removed red chillies and 2 seeded red chillies to a dry pan. Saute well for 1 minute until aromatic.

2. 2.Roast Whole Spices

   Add 1 tbsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp pepper, and 1 tsp fennel seeds to the same pan. Saute well until the spices release their aroma.

3. 3.Combine and Grind

   Add the previously roasted red chillies back to the pan with the other roasted spices and give a final quick saute. Transfer all roasted spices into a mixer jar. Add 1 tsp ginger garlic paste. Grind the mixture into a smooth paste.

4. 4.Marinate Chicken

   In a bowl, add 500 gm chicken. Pour the prepared smooth spice paste over the chicken. Add 2 tbsp curd, 1 tbsp lemon juice, and 3/4 tsp salt. Mix everything thoroughly with your hands, ensuring the chicken pieces are well coated. Leave the chicken to marinate for 30 minutes.

5. 5.Sauté Onions

   Heat 3 tbsp oil in a pan. Add 1 finely chopped onion and sauté until it turns translucent and soft. Add 1/4 tsp salt to the onions and mix.

6. 6.Add Turmeric

   Add 1 pinch of turmeric powder to the sautéed onions and cook until the onions turn golden yellow.

7. 7.Cook Marinated Chicken

   Add the marinated chicken pieces to the pan with the sautéed onions. Give it a nice mix, ensuring the chicken is coated with the onion mixture. Cover the pan with a lid and cook for approximately 10 minutes.

8. 8.Add Ghee and Curry Leaves

   After 10 minutes, remove the lid and stir the chicken. Add 1 tbsp ghee or butter and some curry leaves. Mix well.

9. 9.Dry Roast Chicken

   Continue to cook the chicken uncovered, stirring occasionally, until the masala dries up and coats the chicken pieces well, and the oil separates.

10. 10.Serve

    Once the chicken is cooked through and the masala is dry, it's ready to be served.