First I gently rub the chicken thigh meat with salt and turmeric;
I marinade it in yogurt, and let it soak for several hours.
With some clove, black pepper, and cumin seeds in a saucepan,
I heat them with ample oil, to extract the fragrance.

I put the chopped onion into the pan and stir-fry on medium fire;
when the color turns amber I'll switch to low fire.
Then, I add garlic and ginger, and stir-fry even more.
I also put in some tomato and diligently remove all the internal water.

Ah, from this point it's my right hand's critical moment.
As soon as I've picked out cardamom, coriander, and other spices,
I sprinkle them into the pan, while sketching in my heart
the smiles of happiness of my valuable guests.

Once the fragrant curry flavor has risen up,
I put in the entirety of the marinaded chicken and yogurt.
Without burning them even the slightest, I stir-fry on low fire;
as soon as heat has worked through the meat, I'll finish with some salt.

Ah, once again, it's my right hand's show time.
I'll add some more fragrance with clove and cinnamon.
You probably can hardly wait any longer at your dining table.
I'll serve plenty to everyone. Now please enjoy your food.

Ah, the spice's even done its magic on
the after-meal sweet masala chai--what a calming scent!
As I burn into my heart the smiles of happiness
of my valuable guests, I bid all of you another good night.