Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a large bowl, combine 1 tsp red chili powder, 1 tsp turmeric powder, 1 tsp cumin powder, 1/2 tsp black pepper powder, 1 tsp garam masala powder, 1 1/2 tsp coriander powder, and 1 1/2 tsp salt. Mix well with a spoon. Add 1 tbsp garlic paste, 1 tbsp ginger paste, 4 tbsp plain yogurt, 1/4 cup chopped fresh coriander, and 2 tbsp chopped fresh mint. Mix all ingredients thoroughly until a smooth paste forms.

2. 2.Marinate the Chicken

   Add 1 kg of chicken pieces to the prepared marinade. Use your hands to thoroughly coat each piece of chicken with the marinade. Ensure all pieces are evenly covered. Marinate the chicken for at least 30 minutes, or longer for best results.

3. 3.Sauté Onions and Spices

   Heat 4 tbsp of cooking oil in a large pan over medium heat. Add 1 1/2 cups of thinly sliced onions, 1 small cinnamon stick, and 3 cardamom pods. Sauté the onions, stirring occasionally, until they turn golden brown, which should take about 5-7 minutes.

4. 4.Cook the Marinated Chicken

   Add the marinated chicken to the pan with the sautéed onions. Scrape any remaining marinade from the bowl into the pan. Stir well to combine the chicken with the onions and spices. Cover the pan and cook for 20 minutes over medium heat, stirring occasionally to prevent sticking and ensure even cooking.

5. 5.Add Coconut Milk and Chilies

   After 20 minutes, remove the lid. The chicken should be partially cooked and releasing its juices. Add 3/4 cup of coconut milk and 7-8 green chilies to the pan. Stir gently to incorporate the coconut milk and chilies into the curry.

6. 6.Simmer and Finish

   Cover the pan again and cook for another 10 minutes over low heat, allowing the flavors to meld and the chicken to cook through completely. Once cooked, remove the lid and garnish with fresh chopped coriander. Serve hot.