Step-by-Step Instructions

1. 1.Fry Onions

   Heat 2 tbsp ghee in a pan over medium heat. Add 4 medium sliced onions and 1/2 tsp salt. Stir and fry until the onions turn golden brown, which takes approximately 5-7 minutes. Turn off the gas and let the onions cool completely.

2. 2.Prepare Onion-Yogurt Paste

   Transfer the cooled fried onions to a mixer jar. Add 4-5 tbsp yogurt. Blend until a smooth paste forms. If the paste is too thick, add 2 more tbsp of yogurt and blend again.

3. 3.Cook the Masala Base

   Heat 2 tbsp ghee in the same pan over medium heat. Add the onion-yogurt paste. Add 1/2 tsp salt, 1 tsp red chili powder, 1 tsp cumin powder, 1/2 tsp turmeric powder, and 3 tsp coriander powder. Stir well and fry for 2-3 minutes until the spices are aromatic.

4. 4.Add Ginger-Garlic Paste and Chicken

   Add 3 tbsp ginger-garlic paste to the pan. Fry for another 2-3 minutes until the raw smell of ginger-garlic disappears. Then, add 700g chicken pieces to the pan and mix well to coat the chicken with the spice paste.

5. 5.Incorporate Yogurt and Whole Spices

   Add the remaining yogurt (total 1 cup used for paste and chicken). Stir well until the chicken is evenly coated. Add 4-5 crushed green cardamoms, 1 tsp crushed black peppercorns, 4-5 cloves, and a few pieces of cinnamon stick. Mix thoroughly.

6. 6.Slow Cook the Chicken

   Add chopped coriander leaves. Stir to combine. Cover the pan with a lid and cook on low heat for 10-15 minutes, or until the chicken is tender and cooked through, stirring occasionally.

7. 7.Finish with Cashew Paste and Garnish

   Lift the lid. Add julienned ginger, 1/2 tsp nutmeg powder, a few strands of mace, and 1/2 tsp garam masala. Stir well. Add the cashew paste (10-12 cashews blended with a little water). Stir until well combined and the gravy thickens slightly. Add more chopped coriander for final garnish. Stir and serve hot.