Description

Step 1: Marinate the Chicken

1. In a bowl, mix chicken with yogurt, ginger-garlic paste, turmeric, red chilli powder, and salt. Marinate for at least 30 minutes.
Step 2: Prepare the Base
2. Heat oil in a pan, add bay leaf, cinnamon, cloves, cardamoms, and cumin seeds. Let them crackle.
3. Add the finely chopped onions and sauté until golden brown.
4. Stir in ginger-garlic paste and cook until the raw smell disappears.
Step 3: Cook the Chicken
5. Add marinated chicken and cook for 5-7 minutes until it turns slightly brown.
6. Pour in tomato puree, coriander powder, cumin powder, black pepper, and salt. Cook until the oil separates.
7. Add a little water, cover, and simmer for 15-20 minutes until the chicken is tender.
Step 4: Add Onions & Final Touch
8. Add the cubed onions and kasuri methi, stirring gently to keep the onion chunks intact.
9. Sprinkle garam masala and cook for another 2-3 minutes.
Step 5: Serve
10. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.