– Grind the following ingredients to create a fine paste: 2 bay leaves, 2 large garlic cloves, 4-inch piece of ginger, 2 tablespoons of raw cumin seeds, 5 dry spicy chillies, 2 cinnamon sticks, 4 cardamom pods, 1 teaspoon of black pepper, and 7 cloves.
wash the 1 kg chicken and add the masala paste to it.
– Include some salt, 2 tablespoons of turmeric powder, and 1 tablespoon of coriander powder to the chicken. – Thoroughly mix the ingredients, ensuring the chicken is evenly coated with the masala paste.
– Heat a pan and add half a cup of cooking oil. – Add 2 bay leaves and 2 dry spicy chillies to the pan.
– add 1 tablespoon of raw cumin seeds and saute until a fragrant aroma is released.
– Add the chopped onions and fry until they turn golden brown.
– Incorporate the chopped tomatoes and cook until they become soft and mushy.
– Once the tomatoes are cooked, add the marinated chicken to the pan.
– Cook the chicken over medium heat for 10 minutes, stirring every 4 minutes to ensure even cooking
– Cover the pan and let the chicken cook for an other additional 20 minutes on low heat, stirring every 5 minutes.
– Increase the heat to high and fry the chicken for an additional 3 to 5 minutes, continuously stirring to enhance the flavors and thicken the curry.
Add 1 cup of water to the chicken and cook in a pressure cooker for 4 to 5 whistles.
Gradually add water as needed to adjust the curry’s consistency, being mindful not to dilute the flavors. The amount of water can vary based on personal preference.
– Finally, add half a teaspoon of garam masala powder to the curry and mix well.
add dhaniya leaves,Turn off the heat
serve the chicken curry hot with your choice of rice, paratha, naan, or puri.