*1. Chicken Curry* *Ingredients*: - 6-8 🍗 chicken drumsticks/thighs, skin on - 3 🧅 medium onions, thinly sliced + 1½ tbsp 🧄 ginger-garlic paste - 3 🍅 ripe tomatoes, pureed OR 4 tbsp 🍅 tomato paste + ¾ cup 💧 water - ½ cup 🥛 plain yoghurt/mala, whisked - *Whole spices*: 2 🌿 bay leaves + 1" 🌿 cinnamon + 3 🌿 cardamom + 4 🌿 cloves - *Ground spices*: 2 tsp 🌶️ Kashmiri chili - _for color_ + 1 tsp 🌶️ regular chili + 2½ tsp 🌿 coriander powder + 1½ tsp 🌿 cumin powder + ½ tsp 🌿 turmeric + 1 tsp 🌿 garam masala + 🧂 salt - 5 tbsp 🧈 oil or ghee - 🌿 dhania, chopped for garnish *Method*: 1. *Marinate*: Score 🍗 chicken. Mix ½ 🥛 yoghurt + ½ tbsp 🧄 ginger-garlic + 1 tsp 🌶️ chili + ½ tsp 🌿 turmeric + 🧂 salt. Rub on chicken, rest 30 mins - 2 hrs. 2. *Bhuna base*: Hot 🧈 oil, add *whole spices* 30 sec. Add 🧅 onions, fry 15 mins low-medium till deep golden brown. _Dark onions = dark gravy_. Add remaining 🧄 ginger-garlic, 1 min. 3. *Masala*: Add all *ground spices* except garam masala, fry 45 sec. Add 🍅 tomato puree/paste. Cook 12-15 mins medium till thick, pasty, and oil separates on sides. 4. *Cook chicken*: Add marinated 🍗 chicken, bhuna/fry 6-7 mins till coated + seared. Add 1 cup 💧 hot water. Cover, simmer 25-30 mins till tender + gravy thick. 5. *Final*: Uncover last 5 mins to thicken. Gravy should cling to chicken + leave red oil around edges. Stir in 🌿 garam masala + 🌿 dhania. Rest 5 mins. *2. Basmati Rice* - _the fluffy white base_ - 1½ cups 🍚 basmati, washed + soaked 30 mins - 2¼ cups 💧 water + 1 tsp 🧂 salt + 1 tsp 🧈 ghee + 2 🌿 cloves - *Method*: Boil 💧 water + 🧂 salt + 🌿 cloves + 🧈 ghee. Drain 🍚 rice, add. Boil 2 mins, then lowest heat 12 mins covered. Rest 10 mins off heat. Fluff with fork. *3. Kachumber Salad* - _the fresh side_ - 4 🥒 cucumber slices - 1 🍅 tomato slice + 3 🧅 red onion wedges + 1 🌶️ whole green chili - *Serve*: Raw, arranged on side. Sprinkle 🧂 salt + 🌿 lemon squeeze if you want. - @jabshe_boy_10