Chicken Curry using Zahfroma Chicken Masala Powder:

→ 500g chicken (bone-in or boneless, cut into medium pieces)
→ 2 onions (finely chopped)
→ 2 tomatoes (pureed or finely chopped)
→ 1½ tbsp Zahfroma Chicken Masala Powder
→ 1 tsp ginger-garlic paste
→ 2 tbsp oil or ghee
→ Salt to taste
→ Fresh coriander leaves for garnish
→ Water as needed

To grind (optional for thicker gravy):
→ 2 tbsp grated coconut
→ 5–6 cashews
→ 1 tsp poppy seeds
→ Water to make smooth paste

Method:
→ Heat oil in a deep pan and sauté onions till golden brown.
→ Add ginger-garlic paste and cook till raw smell disappears.
→ Add tomatoes and cook till oil separates.
→ Add Zahfroma Chicken Masala Powder and sauté for 1–2 minutes.
→ Add chicken pieces and mix well to coat with masala.
→ Add salt and a splash of water. Cover and cook for 10–12 minutes.
→ (Optional) Add ground paste for thicker gravy, mix well.
→ Add water as required for gravy consistency. Cover and simmer till chicken is fully cooked.
→ Garnish with fresh coriander and serve hot with rice, roti, or paratha.