Step 1: Sauté Aromatics

Heat 4 tablespoons of mustard oil and 4 tablespoons of sesame oil in a pan. Add 1 chopped onion, 2 green chilies, and salt to taste. Mix well and sauté. Then, add mint leaves and curry leaves, mix well and sauté. Incorporate 1/2 teaspoon of turmeric powder and 1/2 tablespoon of ginger garlic paste. Mix well and continue to sauté until the onion changes color and releases its aroma.

Step 2: Cook Marinated Chicken

Add the marinated chicken (1 kg chicken, 2 tablespoons red chili powder, 1 tablespoon ginger garlic paste, 1/4 teaspoon turmeric powder, and salt) to the pan. Mix well with the sautéed aromatics and cook on high flame until the chicken pieces change color.

Step 3: Add Tomatoes and Spices

Add 3 chopped tomatoes and 1/2 tablespoon of red chili powder to the chicken. Mix all ingredients thoroughly.

Step 4: Simmer Chicken

Cover the pan with a lid and cook for 10 minutes. During this time, the chicken will release its natural juices, forming a base for the curry.

Step 5: Prepare Masala Paste

In a blender, combine 1/2 cup of fried onions, 1/2 cup of dry coconut, 1 teaspoon of shahi jeera, 1 inch of cinnamon, 8 cloves, 3 cardamoms, and 1 small piece of japatri. Blend these ingredients until a smooth paste is formed. Then, add 1/2 cup of curd and blend again until the paste is completely smooth.

Step 6: Incorporate Masala Paste

Add the smooth masala paste to the chicken in the pan. Rinse the blender with 1 cup of water and add this water to the curry. Mix all ingredients well to combine the masala with the chicken and gravy.

Step 7: Add Final Spices and Herbs

Bring the curry to a boil. Add 1 teaspoon of coriander seed powder, 4 green chilies, and a handful of curry leaves. Mix well to distribute the flavors.

Step 8: Final Cooking

Cover the pan with a lid and cook for another 10 minutes. The curry should be cooked well, and oil should start to separate on the surface, indicating it's ready.

Step 9: Garnish and Serve

Crush 1 teaspoon of kasuri methi between your palms and sprinkle it over the curry. Garnish with fresh coriander leaves. Mix well and serve the rich and flavorful fried onion chicken curry hot with rice, tomato chaaru, and raw onions.

• Sauté onions until golden brown to achieve a rich, caramelized flavor.

• Cook chicken on high flame initially until it changes color to seal in juices.

• Blend the masala ingredients smoothly for a creamy gravy texture.