Step-by-Step Instructions

1. 1.Dry Roast Spices

   Add 2 tsp coriander seeds, 1 tsp pepper, a piece of cinnamon stick, 3 cloves, 1/2 tsp cumin seeds, 1/3 tsp fennel seeds, 3 cashews, and 5 deseeded red chillies to a pan. Stir fry these ingredients for 1-2 minutes on a low flame. Then, add 1 tsp dry fenugreek leaf (methi leaf) and continue to fry until a nice aroma is achieved.

2. 2.Grind Spices

   Transfer the roasted spices into a mixer jar and grind them into a fine powder.

3. 3.Prepare Base Masala

   Add 2 tbsp oil to the same pan. Once hot, add 1/2 tsp mustard, 1 green chilli, and some curry leaves. Then, add 1 fine chopped onion and fry it for 1-2 minutes until translucent. Add 1 tsp ginger garlic paste and fry until its raw smell is removed. Next, add 3/4 tsp salt and 1/4 tsp turmeric powder, mixing well.

4. 4.Cook Masala with Tomato

   Add the prepared grounded masala to the pan and stir fry it for 1-2 minutes. Then, add 1 fine chopped tomato and fry until the tomato softens and blends with the masala.

5. 5.Add Chicken and Cook

   Add 500 gram chicken to the pan and mix it thoroughly with the masala. Cook the chicken for 3-5 minutes on medium flame, covered with a lid.

6. 6.Simmer Chicken

   After cooking, stir the chicken. Add 1/4 cup water, mix, and then cook for another 4-5 minutes on low flame, covered, allowing the chicken to absorb the flavors and cook through.

7. 7.Garnish and Serve

   Finally, add some fresh coriander leaves, mix well, and serve hot.