Chicken spl

Ingredients

• 3 tbsp oil
• 1 red onion, thinly sliced
• salt, to taste
• 1 bay leaf
• 3 tbsp water, divided
• 1 tbsp turmeric
• ½ tsp chilly powder, or to taste
• ½ tsp Kashmiri degi mirch
• 2 tbsp ground ginger
• 2 tbsp minced garlic
• 1kg chicken breast chunks (or chicken thighs)
• 1 tomato, thinly sliced
• ¼ tsp sugar
• 3 pods cardamom, lightly crushed
• 3 cloves
• 1 cinnamon stick
• 1 tbsp ghee
• 1 tbsp ground coriander seeds
• A  bunch of fresh coriander, finely chopped

Method:

• Heat the oil in a non-stick deep pan over high heat.
• Add the onion, salt to taste and fry for a few minutes till turn into golden brown. Remove from oil and keep aside on paper napkins.
• Add the bay leaf and rest of the onions to the oil. Add salt and fry until golden brown.
• Add little water and stir so that the onions break down.
• Add chilly, turmeric, ginger, garlic and stir well. Reduce heat in medium flame. When the fat leaves the sides then add little water and continue stir.
• Now add the chicken and tomato, salt and sugar stir well.
• Add the cloves cardamom, ghee and 1 tbsp water. Reduce heat in low flame, cover them and let it simmer for 35 to 40 minutes.
• Now remove the lid, add coriander and cook until all the was has evaporated.
• Serve with fine rice or naan etc.