👨‍🍳 Instructions

1. 1

   Heat cooking oil in a large pot or Dutch oven over medium heat. Add 1/4 tsp salt and 1/4 tsp turmeric powder, mix well. Add the cubed potatoes and fry until light brown. Remove and set aside.

   💡 Tip: Frying the potatoes first adds a nice texture and flavor to the curry.
2. 2

   In the same pot, add the thinly sliced onions and 1/2 tsp salt. Sauté until golden brown. Add cardamom, cinnamon sticks, cloves, bay leaves, and black peppercorns. Sauté until fragrant.

   💡 Tip: Sautéing the whole spices with the onions releases their aromatic oils.
3. 3

   Add ginger paste and garlic paste. Sauté for about 30-40 seconds until fragrant. Add the chicken pieces and mix well to coat with the onion and spice mixture.

   💡 Tip: Ensure the ginger and garlic are cooked well to avoid a raw taste.
4. 4

   Add the remaining turmeric powder, red chili powder, Kashmiri chili powder, and 1 tsp salt. Sauté for about 5 minutes over medium heat, stirring frequently.

   💡 Tip: Cooking the spices with the chicken helps to deepen their flavor.
5. 5

   Cover and cook for 5 minutes on low heat to allow the chicken to release its juices. Open the lid, mix well, then add coriander powder, cumin powder, and garam masala. Mix well.

   💡 Tip: This step helps to tenderize the chicken and build the base of the gravy.
6. 6

   Add the fried potatoes and mix. Pour in 2 cups of hot water and adjust seasoning. Cover and cook until the potatoes are tender, about 12-15 minutes, on low heat.

   💡 Tip: Add more hot water if a thinner gravy is desired.
7. 7

   Stir in the whole green chilies and roasted cumin powder. Add a very small pinch of sugar to balance the flavors. Mix well and cook for another 2-3 minutes.

   💡 Tip: The sugar is optional but helps to round out the flavors of the curry.
8. 8

   Serve hot, garnished with fresh cilantro, with steamed rice or roti.

   💡 Tip: This curry pairs well with plain rice, pulao, or flatbreads like roti or naan.