Step-by-Step Instructions

1. 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, about 1-2 minutes, stirring continuously.

2. 2.Grind Spices

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

3. 3.Marinate Chicken

   In a bowl, add 1/2 kg chicken. Add 3/4th of the prepared spice masala, 1 tbsp ginger garlic paste, and 1/4 tsp turmeric powder. Mix well to coat the chicken evenly. Marinate for 30 minutes.

4. 4.Prepare Tomato Paste

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

5. 5.Sauté Onions

   Heat 2 tbsp oil in a pan. Add 1 cup finely chopped onion and sauté until they turn golden brown, about 5-7 minutes. Add 1 tsp ginger garlic paste and continue to sauté until fragrant, about 1-2 minutes.

6. 6.Cook Tomato Paste and Spices

   Add the prepared tomato paste to the sautéed onions. Mix well and cook until the raw smell of tomato disappears and the mixture thickens, about 3-4 minutes. Then add 1/8 tsp turmeric powder, 1/2 tsp chilli powder, and 2 tbsp coriander powder. Mix thoroughly and cook until the oil separates from the masala, about 3-5 minutes.

7. 7.Add Chicken and Cook

   Add the marinated chicken to the pan. Season with salt to taste. Mix well to combine the chicken with the masala. Add 1.5 cups of water, stir, then cover the pan with a lid and cook until the chicken is tender and fully cooked, about 15-20 minutes.

8. 8.Finish the Roast

   Once the chicken is cooked, remove the lid. Add the remaining spice powder, a few curry leaves, 1/8 tsp soya sauce, and a large squeeze of lemon juice. Stir everything together and cook uncovered for another 5 minutes until the gravy reaches your desired consistency and the flavors meld.