Desi Chicken Curry

Instructions

1. Toast the whole spices: cinnamon stick, black peppercorns, coriander seeds, cumin seeds, cloves, green cardamoms, mace, Kashmiri dried red chilies, and stone flower (Kalpasi) in a dry pan over medium heat until fragrant, about 2-3 minutes.
2. Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.
3. Heat 4-5 tbsp vegetable oil in a large pan over medium heat. Add the sliced onions and cook until they turn golden brown and caramelized, about 8-10 minutes.
4. Add the peeled garlic cloves and sliced ginger to the onions and cook for another 2-3 minutes until fragrant.
5. Add the ground spice powder to the onion-garlic-ginger mixture and stir well. Cook for 2-3 minutes, adding a splash of warm water if needed to form a paste.
6. In a separate large pan or pot, heat 3 tbsp vegetable oil over medium-high heat. Add 1 tbsp cumin seeds and let them crackle for about 30 seconds.
7. Add the fresh curry leaves to the hot oil and cook for 30 seconds until fragrant.
8. Add the 900g chicken (bone-in or boneless) to the pan and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
9. Add the 2 tbsp ginger-garlic paste to the chicken and cook for 1-2 minutes.
10. Add the prepared spice paste from step 5 to the chicken and mix well. Cook for 2-3 minutes, stirring constantly to coat the chicken evenly.
11. Add 2 tbsp coriander powder, 1 tbsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 2 tsp garam masala powder. Stir well to combine all spices.
12. Add warm water as needed to create a rich sauce. The consistency should be neither too thick nor too thin.
13. Bring the curry to a simmer, then reduce heat to medium-low and let it cook for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
14. Squeeze the juice from half a lemon into the curry and stir well.
15. Taste and adjust salt to your preference.
16. Garnish with 2 tbsp fresh coriander leaves.
17. Serve hot with rice or bread.