Cut chicken into medium-sized and wash them properly.

Now on the nonstick fry pan, heat 4 tablespoon oil and add whole spices such as cloves, a bay leaf or some curry leaves, cardamom, black pepper, cumin seeds, cinnamon, saute them well.

Add roughly chopped onions and keep the flame high. We must fry them until they turn into golden brown in color.

When onions turn into soft and golden brown in color, add ginger-garlic paste and fry till the raw smell disappears.

Now time to add roughly chopped tomatoes, mix them well, add salt to taste. After adding salt, the tomatoes will be quickly soft and smooth.

In this step, we have to add spices powder such as turmeric, red chili powder, and coriander powder. Mix them well and cook for 1 minute.

Add some chopped green chili and cook till oil comes up.

Next, we need to add chicken pieces and mix them properly. Make sure all chicken pieces are coated very well and roast them for 5-6 minutes. So that all spices or masala enter inside the chicken pieces and enhance the proper traditional taste.

Now we have to add ½ cup of hot water, mix them and cover with the lid and cook it for 6-7 minutes. The flame should be low.

After around 6-7 minutes the water will dry and oil comes up. It is called “masala kosha”.

Now again add 1 cup hot water, mix them, cover with the lid and wait for 6-7 minutes. Now add garam masala, mix them and again cover with a lid for 15-20 minutes. After removing the lid add some coriander leaves mix them.

Now check the chicken. If it is soft and cooked, then curry is ready to serve. Otherwise, you should cook for another few minutes.

Now serve it quickly and sprinkle the coriander leaves on the top.