Chicken Do Pyaza

Marinate the Chicken:

1. In a bowl, combine 1 kg chicken legs and thighs with 1 tbsp salt, 2 tbsp garlic paste, 1 tsp red chilli powder, 3 tbsp coriander-cumin powder, 2 tbsp ginger paste, ½ tsp turmeric powder, and 1 tbsp Kashmiri chilli powder. Mix well and set aside while you prepare the other ingredients.

Prepare the Onions:

1. Finely chop 2 onions for the curry base. You can use a food processor if you prefer a quicker option. Set them aside.

Prepare the Tomatoes:

1. Chop the tops off 2 tomatoes and blitz them in a food processor to create a smooth purée.

Start Cooking:

1. In a large pan over medium heat, add ¼ cup of oil and 1 tbsp ghee. Once hot, add the finely chopped onions and sauté them slowly for about 12 minutes until they turn a deep golden brown.

Add Whole Spices:

1. Midway through the onion browning, add 1 tsp cumin seeds, 4 green cardamoms, ½ tsp black peppercorns, and a few cloves. Continue to cook until the onions are fully caramelised and fragrant.

Sear the Chicken:

1. Add the marinated chicken to the pan and braise it, turning frequently until the chicken turns a beautiful golden colour. This helps seal in the flavours.

Add the Tomatoes:

1. Pour in the blitzed tomato purée and stir to combine. Cook for a few minutes until the tomatoes blend with the onions and spices. Cover the pan with a lid and let the chicken simmer on medium heat for 10 minutes.

Onion Petals:

1. While the curry simmers, slice 1 large onion into petals. These will be added later for texture.

Thicken the Sauce:

1. After 10 minutes, remove the lid and turn the heat up to high to reduce the sauce. Stir frequently to avoid burning. Cook for about 5 minutes until the sauce thickens nicely.

Add the Yogurt:

1. Reduce the heat and gently stir in 4 tablespoons of thick yogurt. Be careful to keep the heat low to avoid the yogurt splitting. This will add a rich, creamy texture to the sauce.

Finish with Spices:

1. Stir in 1 tsp garam masala, 1 tsp kasuri methi, and 4 whole green chillies. If you prefer more heat, feel free to split the chillies.

Add Onion Petals:

1. Finally, fold in the onion petals and cook for 3 minutes, allowing them to soften slightly while still retaining a bit of crunch.

Garnish and Serve:

1. Sprinkle freshly chopped coriander over the curry before serving. Serve with hot naan or basmati rice for a complete meal.