You will use 10 garlic cloves to marinate the chicken. The other 5 will be used while cooking the curry. Grate or pound 10 garlic cloves along with ginger. Slice thinly, the remaining 5 garlic cloves

If you are using chicken drumsticks, make sure to score the meat portion a couple of times.

In a bowl add the chicken pieces along with yogurt, pounded garlic, ½ teaspoon turmeric and 1 teaspoon salt. Give it a mix nicely to coat all the chicken pieces. Keep it aside for minimum 4 hrs or overnight for maximum flavor blend.

When you are ready to prepare the chicken curry, place a
heavy bottom nonstick pan on the stove at medium heat. Pour the oil along with the sliced garlic, chopped green chili and chopped ginger. As the oil heats up, the garlic will start to sizzle and slowly turn golden brown. Take out some garlic chips to add later in garnish.

To the wok add the sliced onion. Sprinkle the rest of the salt, sugar and turmeric along with the spices (cumin powder, coriander powder and chili powder). Stir and cook the onion for 3 minutes, or until it’s golden brown.

Then add the marinated chicken and stir it to incorporate everything. If you are using boneless chicken cubes, it will take 15minutes to cook the chicken. If you use chicken with bones in, then it will take about 20 minutes.

After 10 minutes of cooking the chicken, it will start to release water. Now depending on how much gravy you want, add water and let it continue cooking.

Once the chicken is cooked, taste for salt and add any if needed.

Finally sprinkle finely chopped cilantro leaves, garam masala powder and give it a mix.