In a bowl, add chicken pieces, yogurt, lemon juice, fresh/store-bought ginger-garlic paste, and salt and mix. Cover and keep this in the refrigerator for 30 minutes. This will help tenderize the meat.
500 grams Chicken thigh and drumsticks, 1 teaspoon Ginger garlic paste, 2 tablespoon Yogurt (dahi), 1 teaspoon Salt, Juice of 1 lemon
Add 2 tablespoon of oil to a pan on medium-high heat. Add cumin seeds, peppercorns, bay leaf, cardamom, cinnamon, almond, and cashews, and saute until aromatic.
2 tablespoon Oil, 1 teaspoon Cumin seeds, 1 Bay leaf, ½ teaspoon Black peppercorns, 2 Cardamom seeds, ½ inch Cinnamon stick, 1 tablespoon Cashews, 2 to 3 Almonds
Add onion, garlic, ginger, and green chilies and saute until the onion becomes golden in color.
3 Onions, medium-sized, finely chopped, 3 Garlic cloves, chopped, 1 inch Ginger, chopped, 2 Green chilies
Add tomatoes, turmeric powder, red chile powder, and coriander powder and saute.
3 Tomatoes, roughly chopped, ¼ teaspoon Turmeric powder, 1 teaspoon Red chile powder, 1 teaspoon Coriander powder
Continue to cook until tomatoes become soft for 3 to 4 minutes, and switch off the flame. Let this cool down completely. Transfer this to a mixie jar or blender and blend it to a smooth onion-tomato paste, adding very little water if needed.
Add 1.5 tablespoon of oil and marinated chicken to the same pan and cook for 6 to 8 minutes.
1 ½ tablespoon Oil
Add the onion-tomato paste, and mix. Cover and simmer for 10 to 12 minutes for the flavors to combine well. Check for salt and adjust if needed.
Salt, to taste
Garnish your curry with finely chopped coriander leaves and switch off the flame.
2 tablespoon Coriander leaves or cilantro, chopped