Coconut Chicken Curry with Squash

Prepare the Squash: Chop the squash into small pieces of your preferred shape and set aside.

Marinate the Chicken: In a bowl, mix chicken pieces with ginger-garlic paste, salt, turmeric powder, chicken masala, chilli flakes, and mustard oil. Let it marinate for 30 minutes.

Sauté Aromatics: Heat cooking oil in a frying pan. Add bay leaves, kalonji, and chopped onions. Sauté until onions are golden brown.

Cook the Chicken: Add marinated chicken to the pan. Fry on medium to high flame, stirring constantly, for 1 to 2 minutes.

Add Tamarind: Mix in tamarind paste with the chicken, stirring for about 30-40 seconds.

Add the Squash: Put chopped squash into the pan. Fry until the squash is half-cooked, stirring occasionally.

Simmer with Water: Add some water, reduce the heat to medium, cover with a lid, and cook for about 1 minute.

Season: Remove the lid, add additional salt if needed, and cook for another 30 seconds.

Stir and Simmer Again: Stir the mixture, cover again, and cook for 1 more minute.

Add Coconut Cream: Lift the lid, add coconut cream and a little more water. Stir well, cover, and cook for 1 to 2 minutes.

Final Touches: Add green chillies and kasoori methi. Mix well.

Serve: Turn off the stove, transfer the curry to a serving bowl.