Kashmiri Chicken Curry

Instructions

1. First, thoroughly wash the chicken in hot water 2-3 times after adding salt and turmeric powder. Make fine slices of the onion. Peel the garlic cloves. Drain the chicken thoroughly and set it aside.
   Take a large vessel with a flat bottom. Heat 2 teaspoon mustard oil in a small saucepan. Then add the chopped onion. Fry it until it turns brown. Add a teaspoon of salt at this point to ensure that the onion fries quickly. When the onion is half-cooked, add the garlic and whole red chilies. Fry this for another 1-2 minutes. Then transfer it to a plate and set it aside to cool.
2. Place the remaining oil in the same vessel and heat it up. Then add asafoetida, cumin and whole spices, bay leaves, and fry it all together. Put the chicken in it now. Fry it on medium heat until it turns brown. Put all of the powdered spices in a bowl and mix them together. When the chicken begins to brown, add this powdered spice to it.
3. Now, on a low heat, thoroughly fry the spices in the chicken. You can adjust the amount of chili to your liking. Put the roasted onions in the mixer and blend until they form a paste. When the spices in the chicken are well fried, season with salt and ground onion paste. Cover it and leave it to cook for 4-5 minutes, or until it has completely left the oil.
4. Because of the presence of Kashmiri red chili in this chicken, the collar comes out very well and is not overly spicy. Check the chicken once more; if it is cooked thoroughly and begins to release oil, cover it with 2 glasses of water. Allow it to cook for 5-10 minutes.
5. After cooking, the chicken is now ready. You can make the gravy thicker or thinner depending on how much gravy you want to keep in it. Cover it for 1-2 minutes after adding the garam masala. Turn off the heat when the oil has risen to the surface and the gravy has thickened. Now
6. Place the chicken curry on a plate and top with coriander leaves. It's best served hot with roti, paratha, naan, or rice. It has a delicious flavor. Its flavor is enhanced further by the addition of fennel powder and ginger powder.