Step 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.

Step 2: Grind Spices

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

Step 3: Marinate Chicken

In a bowl, add 1/2 kg chicken, 3/4 of the freshly ground masala, 1 tbsp ginger garlic paste, 1/4 tsp turmeric powder, and salt to taste. Mix everything well to coat the chicken evenly. Marinate for 30 minutes.

Step 4: Prepare Tomato Paste

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

Step 5: Sauté Onions

Heat 2 tbsp oil in a pan. Add 1 cup finely chopped onion and fry until they turn golden brown, stirring occasionally.

Step 6: Add Ginger Garlic Paste to Onions

Add 1 tsp ginger garlic paste to the browned onions and continue frying for about 1-2 minutes until the raw smell disappears.

Step 7: Cook Tomato Paste and Dry Spices

Add the prepared tomato paste to the pan. Then, add 1/8 tsp turmeric powder, 1/2 tsp chilli powder, and 2 tbsp coriander powder. Mix well and cook the mixture until the oil separates from the masala, indicating it's well cooked.

Step 8: Add Marinated Chicken

Add the marinated chicken to the pan along with additional salt to taste. Mix thoroughly to ensure the chicken pieces are fully coated with the masala.

Step 9: Cook Chicken

Pour in 1.5 cups of water, stir, then cover the pan with a lid. Cook until the chicken is tender and fully cooked, approximately 15-20 minutes.

Step 10: Finish with Spices and Lemon

Remove the lid. Add the remaining 1/4 of the freshly ground spice powder, a few sprigs of curry leaves, 1/8 tsp soya sauce, and a large squeeze of lemon juice. Stir gently to combine all the flavors.

Step 11: Simmer to Thicken

Continue to cook the gravy uncovered for 5 more minutes, allowing it to simmer and thicken to your desired consistency.

Step 12: Serve

Once the gravy has reached the desired consistency, remove from heat and serve hot.

• Roast spices until fragrant to enhance their aroma and flavor.

• Marinate the chicken for at least 30 minutes to allow the flavors to penetrate deeply.

• Cook the tomato paste until the oil separates, indicating that the raw flavor has cooked out and the sauce is rich.

• This recipe can be adapted for mutton or paneer by adjusting cooking times accordingly.

• Adjust the amount of chili powder and peppercorns to suit your preferred spice level.