Wash the chicken curry pieces and place in a large mixing bowl. I always use chicken without skin
Make a thick paste in the mixer-grinder/ blender using all theingredients , asfmentionedabove for the marinade.Ensure the consistency is that of a thick paste and not a watery mixture
Using a sharp knife make small cuts to the chicken flesh to allow the marinade to really penetrate inside the chicken, this will ensure that each piece is flavourful and not just from the outside
Apply the marinade onto the washed chicken curry pieces, season with some salt and a splash of oil. Mariante overnight in the refigerator
The next day get the marinated chicken out of the refrigerator about an hour before cooking
While the chicken is coming to room temperature, make the puree usingall the ingredients as mentioned above for the tomato and onion mixture. Ensure this mixture it is not watery. Set aside.
Heat oil in a heavy-bottomed pan or a pressure cooker
When the oil is hot, add the asafoetida, sauté the bay leaf and cinnamon stick (dry red kashmiri chilli at this stage is optional)
Add the garam masala, coriander powder and sauté
Then add the onion-tomato mixture and cook for under two minutes until the mixture thickens
Now add in the marinated chicken stir and some water, mix well. Add the red chilli powder turmeric powder and salt
Add just enough water to allow for a thick gray. Stir , cover and cook on a medium flame until the gravy begins to boil
Cover and cook until the chicken is totally cooked through and the oil seperates, this shoud take approximately 20 minutes on a low flame. Stir occasionaly to ensure the gravy does not dry out In the pressure cooker this takes two whistles - for a large bird three whistles
Garnish with roughly chopped fresh coriander leaves and the fried red kashmiri chilli and green chilli
Serve hot with a side of pipping hot jeera rice and some cucumber raita
