A flavorful and aromatic Indian chicken dish cooked with a blend of spices and fresh ingredients.
Grind the coriander seeds and dried red chilies into a coarse powder.
Grinding fresh spices enhances the aroma and flavor of the dish.
Heat the oil in a kadai over medium heat.
Ensure the oil is hot before adding spices to release their flavors.
Add the bay leaves and sauté for a few seconds until aromatic.
Do not burn the bay leaves; they should just release their aroma.
Add the onions and sauté until they turn golden brown.
Stir frequently to prevent the onions from burning.
Add the ginger and garlic paste and sauté for 2 minutes.
Cook until the raw smell of the ginger and garlic disappears.
Stir in the ground spice blend and mix well.
Toast the spices slightly to enhance their flavor.
Add the tomatoes and cook until they are soft and fully cooked.
Mash the tomatoes slightly with the spatula for a smoother texture.
Add the chicken pieces, salt, and red chili powder. Mix well.
Ensure the chicken is coated evenly with the spices.
Cover the kadai and cook until the chicken is tender.
Stir occasionally to prevent sticking.
Sprinkle garam masala powder over the chicken and mix gently.
Adding garam masala at the end retains its aroma.
Garnish with fresh coriander leaves and serve hot.
Serve immediately for the best taste and texture.
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