Marination

1. Wash, clean, and pat-dry chicken pieces.
2. Marinade chicken pieces with 1 Tsp. Salt, 1 Tsp. Turmeric Powder, 1 Tsp. Kashmiri Red Chili Powder and 1 Tsp. Meat Masala.
3. Add 150ml plain curd or yogurt as well.
4. In addition, add 3 Tbsp. Mustard Oil.
5. Mix the chicken with all the spices and keep the chicken marinated for 15 minutes.

Making Puree

1. While the chicken is getting marinated make a puree with 3 onions and 1 tomato in a mixer grinder.
2. Before making the puree cut the onion and tomatoes roughly.

Making Chicken Curry

1. Heat 4 Tbsp. Mustard Oil in a pan. 
2. Once heated, temper the oil with 2 Bay leaves, 2 Red Chili, 4 Green Cardamom, 2 small cinnamon sticks, and 2-3 cloves.
3. Once the tempering started to emit an aroma, add 1 Tsp. Sugar and let it be caramelized.
4. Add the Onion and Tomato Puree.
5. Mix and cook for 5 minutes on low flame till the mixture turns golden in color.
6. Add 1 Tbsp. Ginger Paste and  1 Tbsp. Garlic Paste as well.
7. Mix and cook for 2 minutes or till there is no raw aroma.
8. The mixture will start releasing oil from the edges at this point.
9. Keep the flame low.
10. Now add Marinated Chicken and mix to incorporate spices.
11. Increase the flame Keep stirring and cook for 5 minutes.
12. Cover the pan with a lid and keep the flame medium and cook for 5 minutes.
13. Open the lid and you will see the chicken has released moisture.
14. Now add 1.5 cups hot water and mix.
15. Add hot water again to completely cover the chicken.
16. Cover with a lid and cook for 15 minutes on a slow flame.
17. Open the lid after 15 minutes and check whether the chicken is cooked or not.
18. Now on high flame cook for around 5 minutes to thicken the gravy.
19. Add 1 Tsp. Garam Masala and adjust salt and spice if needed.
20. Switch the flame off.
21. Give the chicken curry a standing time of 10 minutes before serving.