Add two tablespoons oil to a large bottom non-stick pan

Give the oil five minutes to turn hot

Add one small Bay or Curry leaf, a two-inch cinnamon stick, four cloves, and 3 cardamom pods

Add one cup of finely chopped or blended onions to the mix

Followed by one chopped green chili pepper

Saute the onion until the color turns golden brown

Add another tablespoon of oil if needed

Add one tablespoon of ginger-garlic paste after the mixture has turned golden brown

Saute the paste for 3-5 minutes on low flame until the smell disappears completely

Add half a cup of fresh tomato paste with a pinch of turmeric and half a teaspoon of salt

Fry until the tomatoes are completely mixed and the raw smell is gone

Add one teaspoon of red chili powder with a quarter cup of finely whisked yogurt

Don’t let the yogurt split in the curry

Saute on low-medium flame until it starts smelling really nice

Add very small amounts of water if the paste becomes too thick

Add half a kg chicken with one teaspoon of garam masala and coriander powder

Two spoonsful of chopped coriander leaves

Saute for 5-6 minutes on medium flame until the chicken turns pale

Cover and cook for another 5-6 minutes

Heat one cup of hot water

Add half a cup of hot water to the mixture

Make sure you only add water to partially cover the chicken (Don’t go overboard with water)

Cook until the chicken is soft and tender while adding a small amount of hot water as needed

Cook with water for 10-15 minutes on low-medium flame (Avoid high temperatures)

Check chicken softness with a fork (It should be falling off the bone easily)

Taste the curry and add salt as per your taste

Add more garam masala if you think the curry lacks flavor

Step 8:

Cook on 1-2 mins low flame to achieve the desired consistency in the gravy

Turn off the stove when you think the consistency is optimum

Add coriander leaves for decoration

Keep it covered till serving time