Chicken Curry

In a large bowl, combine the Bone-In Chicken with Plain Yogurt, Ginger-Garlic Paste, a pinch of Turmeric Powder, Kashmiri Red Chili Powder to taste, and Salt. Mix well, cover, and marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

Heat about 2–3 tablespoons of Vegetable Oil in a heavy-bottomed pot over medium heat. When hot, add Cumin Seeds, a Bay Leaf, a small Cinnamon Stick, a few Green Cardamom Pods, and a couple of Clove; fry briefly until fragrant.

Add thinly sliced Onion and sauté, stirring often, until deep golden brown — this builds the curry's base flavor.

Stir in chopped Tomato and cook until the tomatoes break down and the oil begins to separate from the masala.

Sprinkle in Coriander Powder, another pinch of Turmeric Powder if desired, and adjust Salt to taste; cook the spices for a minute to release their aroma.

Add the marinated Bone-In Chicken and any residual marinade to the pot. Increase heat to sear the pieces for 4–5 minutes, turning so they get lightly browned and coated in the masala.

Pour in enough Water to partially cover the chicken (about 1 to 1½ cups depending on desired sauce thickness). Bring to a simmer, then reduce heat, cover, and cook gently until the chicken is cooked through and tender (about 25–35 minutes).

Uncover and turn up the heat briefly to reduce and thicken the sauce to your liking. Taste and adjust seasoning, adding slit Green Chilies if you want fresh heat.

Finish by stirring in a sprinkle of Garam Masala and chopped Cilantro for aroma and freshness. Serve hot with rice or flatbreads.