Spicy Chicken Curry Delight

1.Heat the cooking oil in a large pot over medium heat.

2.Add the fennel seeds and let them sizzle for a few seconds until fragrant.

3.Add the finely chopped onions and sauté until they turn golden brown.

4.Stir in the ginger garlic paste and cook for another 2-3 minutes until the raw smell disappears.

5.Add the turmeric powder, red chili powder, Kashmiri chili powder, and chicken masala powder. Mix well and cook for 1-2 minutes to toast the spices.

6.Add the chicken pieces to the pot and stir to coat them with the spice mixture. Cook for about 5-7 minutes until the chicken is browned on all sides.

7.Reduce the heat and add the yogurt, stirring continuously to prevent curdling. Cook for another 5 minutes until the yogurt is well incorporated.

8.Pour in the water, add salt to taste, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes until the chicken is tender and cooked through.

9.In the last 5 minutes of cooking, add the shredded red cabbage and stir well. Cook until the cabbage is slightly wilted but still retains some crunch.

10.Taste and adjust the seasoning if necessary before serving.