Step-by-Step Instructions

1. 1.Prepare Spice Powder

   Dry roast 1 tbsp coriander seeds, 1/4 tbsp cumin seeds, 2 tbsp peppercorns, and 1/4 tbsp fennel seeds in a pan until fragrant, about 1 minute. Transfer the roasted spices to a grinder and grind them into a medium coarse powder.

2. 2.Marinate Chicken

   In a bowl, combine 1/2 kg chicken pieces, 3/4th of the prepared spice powder, 1 tbsp ginger garlic paste, 1/4 tsp turmeric powder, and salt to taste. Mix everything thoroughly to coat the chicken. Marinate for 30 minutes.

3. 3.Prepare Tomato Paste

   Blend 2 chopped tomatoes and 2 tbsp fried gram into a smooth paste.

4. 4.Sauté Onions

   Heat 2 tbsp oil in a pan. Add 1 cup finely chopped onion and sauté until it turns golden brown, approximately 5-7 minutes.

5. 5.Add Ginger Garlic Paste

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

6. 6.Cook Tomato Paste

   Add the prepared tomato paste to the pan. Cook, stirring occasionally, until the oil separates from the paste and it thickens, approximately 5-7 minutes.

7. 7.Add Dry Spices

   Add 1/8 tsp turmeric powder, 1/2 tsp chili powder, and 2 tbsp coriander powder to the tomato mixture. Mix well and cook for 2-3 minutes until the spices are fragrant.

8. 8.Add Marinated Chicken

   Add the marinated chicken to the pan. Mix thoroughly to coat the chicken with the spice mixture. Add salt to taste, if needed.

9. 9.Cook Chicken

   Pour 1.5 cups of water into the pan. Mix well, cover with a lid, and cook until the chicken is tender and cooked through, approximately 15-20 minutes.

10. 10.Finish the Roast

    Once the chicken is cooked, remove the lid. Add the remaining 1/4th of the prepared spice powder, curry leaves, 1/8 tsp soya sauce, and a large squeeze of lemon juice. Mix everything well and cook uncovered for 5 more minutes until the gravy thickens to a roast consistency.