(1)

Melt 150 grams of butter in a pot. Add 1 teaspoon of cumin seed, 15 grams of finely chopped garlic, and 10 grams of finely chopped ginger, in that order. Sauté at medium heat, being careful not to burn the mixture. After the fragrances are released, add onion and continue to sauté

(4)

Add 35 grams of curry powder. Sauté, continually mixing the ingredients and coating the chicken with the curry powder. It can burn easily, so sauté slowly on low heat. The aim here is to release the fragrance of the curry powder.

(2)

Sauté for about 40 minutes, until the onion becomes golden brown, to produce more fragrance and a sweet taste.

Be careful the ingredients do not burn. Add carrot and potato, and continue to sauté

(5)

Mix in yogurt, which has been whipped to prevent curdling. Add 500 cc of soup stock and 2 teaspoons of salt. Bring to a boil, then lower the heat. Simmer for about 30 minutes.

(3)

After the potato becomes somewhat translucent, add the chicken. Saut the chicken until the meat is white, pressing it down lightly on the bottom of the pot, to give the skin a golden-brown color.

(6)

Add 3 grams of garam masala . Bring the curry to a boil again, cover and turn off the heat. Let the curry stew in its own heat for about 30 minutes, so that the flavors spread through the entire mixture.