1cupyogurtwhisked with 2 teaspoon all-purpose flour
1teaspoonKashmiri red chili powder
salt to taste
½teaspoongaram masala powder
Start by marinating the chicken. Add 2 lbs (1 kg) bone-in skinless chicken pieces, 2 teaspoon ginger garlic paste, 2 tablespoon lime juice, 2 teaspoon salt, 2 teaspoon Kashmiri red chili powder, and ½ teaspoon garam masala powder to a large mixing bowl and mix everything well using a large spoon or your hands.
Keep it aside while we make the curry.
To make the curry, crush 2-3 whole cloves, 5-6 whole black peppercorns, and 1-inch piece of cinnamon lightly in a mortar and pestle and set aside.
Heat 6 tablespoon mustard oil in a large pan on high heat.
Once the oil is hot and fuming, add the crushed spices and 3-4 dry red chilies and let them crackle for 2-3 seconds.
Add 2 cups of grated onion and fry on medium-high heat until they turn slightly brown (8-10 minutes). Keep stirring at regular intervals for even browning.
Add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic and keep frying until onions are nicely browned (5-7 minutes).
Now add the marinated chicken along with the marinade to the pan and cook on high heat for 4-5 minutes. Keep stirring frequently.
Add 1 cup grated fresh tomatoes and cook for 4-5 minutes.
Add 1 cup yogurt whisked with 2 teaspoon all-purpose flour and cook for another 3-4 minutes. The addition of all-purpose flour to the yogurt prevents it from splitting while cooking.
Now add 1 tablespoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and salt to taste and mix well.
Cover the pan with a lid and cook on low heat until the chicken is tender (20-25 minutes).
Add ½ teaspoon garam masala powder and 2 tablespoon crushed Kasuri methi and cook for another minute. Add some water if the curry is too thick and bring it to a boil.
Serve hot with tandoori roti.
You can also give this curry a second tempering of cumin seeds, dry red chilies, and garlic. Do it once you are ready to serve the curry.It's best to make this curry a few hours in advance for all the flavors to come along.