Punjabi Chicken Karahi

Toast coriander seeds, cumin seeds, black peppercorns, fennel seeds, and dried red chilies in a pan over medium heat until aromatic; then let cool and grind to a coarse powder.

Grind the roughly chopped onion with a splash of water into a fine paste.

Heat oil in a heavy‑bottomed pan over medium heat and add the chicken pieces; fry gently on medium‑low heat for 3–4 minutes.

Add ginger garlic paste and stir, cooking for 2–3 minutes.

Stir in cumin powder, coriander powder, and kadai masala; cook on very low heat for 30–40 seconds.

Add the ground onion paste and cook for 3–4 minutes on medium‑low heat.

Pour in tomato puree and salt; simmer for 4–5 minutes until the oil separates and the gravy thickens.

If desired, skim excess oil, then add butter cubes, sliced ginger, kusuri methi leaves, sliced green chilies, and fresh coriander leaves; mix well and finish the curry.

Serve the Punjabi Chicken Karahi hot, directly from the pan.