Source: FOSS Cooking (community recipes)
Blitz the coriander, green chillies, ginger, garlic, onions, and yoghurt into a wet paste — the yoghurt's lactic acid will begin to denature the chicken proteins immediately, tenderising the meat. This is your marinade base; reserve half of it separately. Cut the chicken into bite-sized pieces and coat thoroughly in one half of the paste along with the garam masala and salt. Let it sit for 30 minutes minimum; longer is better, up to four hours chilled.
Heat the mustard or sunflower oil in a heavy-bottomed pan over medium-high heat. Once shimmering, add the sugar and let it caramelise lightly — the sweetness will balance the ginger's heat and add depth to the sauce. Before the sugar blackens, crack in the cardamom pods, cinnamon stick, and bayleaf. You'll smell them bloom almost instantly; that's spice-blooming at work, releasing their volatile oils. This takes roughly 30 seconds.
Lower the heat to medium and add the marinated chicken. Stir constantly for the first five minutes to prevent sticking. The yoghurt will cook down and the chicken will begin to release its own moisture — watch for the oil to separate and float on the surface, which signals the water content has mostly evaporated. This takes 10–15 minutes depending on your pan and heat source. The chicken should be nearly cooked through by this point, with a pale surface.
Pour in the reserved coriander paste and stir vigorously. Continue cooking on medium heat, scraping the base regularly to avoid burning, until the sauce thickens and darkens — another 8–10 minutes. You're looking for a cohesive gravy that clings to the chicken rather than pooling separately; taste and adjust salt. The sauce will seem glossy and thick, not runny. Serve hot with naan or basmati rice.
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