Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, add 500gms of chicken pieces. Add salt as needed and 1/2 tsp of turmeric powder. Mix well to coat all chicken pieces evenly. Set aside to marinate for about 1/2 hour.

2. 2.Prepare the Masala Powder

   In a dry pan, add 1 inch cinnamon stick, 2 cardamom pods, 1/2 tbsp fennel seeds, 1/2 tbsp cumin seeds, 1/2 tbsp black pepper, 1 tbsp coriander seeds, 3 dry red chilies, and 2 sprigs of curry leaves. Dry roast all these spices on a low flame for about 1 minute until fragrant. Let it cool down, then grind it into a fine powder.

3. 3.Sauté Aromatics

   Heat 3 tbsp of oil in a pot. Add 1/2 tsp mustard seeds and let them splutter. Then add 2 sprigs of curry leaves and 2 green chilies. Add 2 chopped onions and sauté until they turn golden brown.

4. 4.Add Ginger Garlic Paste

   Once onions are golden brown, add 2 tbsp of ginger garlic paste. Sauté until the raw smell of the paste disappears.

5. 5.Cook Chicken and Spices

   Add the marinated chicken to the pot and mix well. Once the chicken starts releasing water, add 2 chopped tomatoes. Then add the freshly ground masala powder. Mix everything thoroughly and cook for a few minutes until the chicken is well coated with the spices and tomatoes soften.

6. 6.Simmer with Coconut Milk

   Pour in 1 cup of coconut milk into the curry. Stir well to combine. Taste and add salt if needed. Let the curry simmer for about 20 minutes on medium-low heat until the gravy thickens and the chicken is cooked through.

7. 7.Serve

   Once the curry reaches your desired consistency, remove from heat. Serve hot with rice or bread.