Part 2/6:
Adding More Spices: Into the same pan, add four cinnamon sticks, two cardamom pods, four cloves, one star anise, and one teaspoon of cumin seeds (also known as jeera). Fry these spices until they change color or release a delicious aroma.
Preparing the Chilies: Next, add 1 teaspoon of cooking oil (groundnut oil is recommended) and toss in five Kashmiri chilies and eight spicy gundo chilies. Fry them on low flame until they change color, then remove everything from the pan to cool.
Grinding the Spices: Once all the roasted spices are cool, grind them to form a fine masala powder. The result is a fragrant mix that will elevate your chicken recipe to new heights.