Step 1: Prepare Onion Paste

Boil 600g of onions for 10-15 minutes until softened. Drain the onions, reserving approximately 500ml of the onion water. Blend the boiled onions into a smooth paste.

Step 2: Infuse Oil with Whole Spices

Heat 150ml of olive oil in a large pot over medium heat. Add cumin seeds and one cinnamon stick. Stir and allow them to infuse the oil for about 1 minute until fragrant.

Step 3: Add Garlic and Onion Paste

Add 2 tablespoons of freshly chopped or blended garlic to the pot and stir. Immediately add the blended onion paste. Stir well to combine with the oil and spices.

Step 4: Fry Onion Paste

Cover the pot with a lid and let the onion paste fry for 10 minutes, stirring occasionally to prevent sticking. The paste should become slightly golden and the oil will start to separate.

Step 5: Create Curry Paste

Reduce the heat to low. Add the mixed powder/curry powder, paprika, chili powder, methi, garam masala, and salt to the pot. Stir continuously for 1-2 minutes to toast the spices and combine them with the onion-garlic mixture, forming a thick curry paste. If it's too dry, add a small splash of the reserved onion water.

Step 6: Add Tomato Paste and Chicken

Stir in 4.5 tablespoons of double concentrate tomato paste. Mix thoroughly until fully incorporated into the masala base. Add the 900g-1kg of boneless, skinless chicken thighs to the pot, ensuring each piece is well coated with the masala.

Step 7: Simmer with Onion Water

Pour in the reserved 500ml of onion water. Stir gently to combine all ingredients. Cover the pot with a lid and let it simmer for another 10 minutes, allowing the chicken to cook through and absorb the flavors.

Step 8: Incorporate Vegetables and Final Spices

Add the sliced mushrooms and diced green bell pepper to the curry. Rub kasuri methi between your palms to release its aroma and sprinkle it into the pot along with additional salt to taste. Coarsely grind 1 tablespoon of black peppercorns and add them to the curry. Stir everything together.

Step 9: Reduce and Finish

Remove the lid and continue to cook for 7 minutes, allowing the sauce to reduce and thicken to your desired consistency. Stir occasionally. Optionally, add a splash of full-fat double cream and stir through for added richness and body. Taste and adjust seasoning if necessary.

Step 10: Serve

Plate the Black Pepper Chicken hot. Garnish with fresh coriander and lemon wedges. Serve with rice or naan bread.

• Drink responsibly while cooking, it helps you relax and enjoy the process.

• Use olive oil for cooking as it is anti-inflammatory and good for aches and pains.

• Boil onions first to remove bitter sulfuric taste and speed up the cooking process for the base.

• Add freshly and coarsely ground black pepper late in the cooking process to retain its pungent and vibrant flavor.

• Curries often taste better the next day as spices continue to release flavors and mature.

• If you don't like chicken thighs, you can use chicken breast or bone-in chicken pieces, adjusting cooking times accordingly.

• Mushrooms are an optional extra; omit them if you don't prefer them.