Heat the ghee in a large saucepan, and then add the dry spices; cinnamon, green and black cardamom, cloves.
Once you smell the heady aroma of the spices, add the ginger garlic paste and sauté till golden brown.
Add the onion and sauté, stirring continuously and now add the Kasuri methi. And you know what? My dad was from Kasur in Pakistan. The fibrous ginger tends to stick to the bottom of the pan but if you add it before the onion it doesn’t stick that much. The magic of this recipe lies in how you fry the onion, ginger-garlic paste. It has to be done well and the end result should be a dark brown paste. It needs a wee bit of patience.
Add the slit green chillies, coriander powder, chilli powder and turmeric while you keep stirring all the while. You need to let all the spices cook to release the ghee.
Add the tomato puree and saute the masala until you see the ghee floating on the sides of the masala. You know your masala is done when the ghee floats on the sides.
Add the chicken pieces and sauté until they are smeared well with the masala. The masala has to coat all the pieces and seep in. The juices of the chicken and the masala combine to give this dish its unique taste.
Add four cups water and mix well. Cover and cook for 15 to 20 minutes on medium heat.
Add the garam masala powder and mix well. Remove from fire and transfer to a serving bowl.
Garnish with fresh coriander. If you are eating this curry with rice then your gravy should be a little thick but if you are eating it with roti or bread then it needs to be thick.
Your scrumptious Tariwala Chicken or Indian Chicken curry is ready to be demolished with steamed rice, roti, bread or even have a big bowl of it just as it is.
