Step 1

Wash and cut the chicken thighs into pieces, drain the water, add 1 tsp ginger and garlic, 1 tsp chili powder, 2 tsp turmeric powder, 1 tsp salt and lime juice, mix well and marinate for 1 hour.

Step 2

Finely chop the onion.

Step 3

Stir the tomatoes and small green peppers into a paste and set aside.

Step 4

Crush the dried fenugreek leaves by hand and set aside.

Step 5

Heat half a cup of cooking oil in a pot, add star anise, cinnamon and cinnamon leaves and stir-fry slightly.

Step 6

Add the chopped onion and stir-fry until the onion is soft, then add 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp paprika and stir-fry well.

Step 7

Pour in the tomato paste and stir-fry until dry, with a little oil on the sides.

Step 8

Pour in the chicken pieces and stir-fry.

Step 9

When the chicken changes color, the moisture content decreases.

Step 10

Add water to the pan to cover the chicken. Bring to a boil and continue to cook over medium heat for 10-12 minutes.

Step 11

Sprinkle dried fenugreek and add Indian allspice and salt to taste.

Step 12

Cover and continue to simmer for 10 minutes until the soup thickens.

Step 13

Mix in 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, and 1/2 tsp paprika. Pour in 2 tablespoons of hot oil.

Step 14

Pour it over the chicken curry while it’s hot.

Step 15

This chicken curry is especially delicious with hot dough.