Step 1: Heat Oil and Fry Onions with Whole Spices

Heat 150-200ml of olive oil in a large pot over medium-high heat. Once hot, add the 500g of finely chopped red onions. Create a small reservoir in the center of the onions and add the whole spices: 1 star anise, 6 cardamom pods, 6 cloves, 1 chunky cinnamon stick, 1 tsp fennel seeds, and 4 fresh bay leaves. Allow these to flavor the oil for a few seconds. Fry the onions and whole spices for approximately 8 minutes, stirring occasionally, until the onions turn a slight golden brown.

Step 2: Add Ghee and Garlic Ginger Paste

Once the onions are slightly golden brown, add 2 tablespoons of pure butter ghee to the pot and stir it through. Then, add 3 frozen blocks of garlic ginger paste and continue to cook for about 2 minutes, stirring constantly, until fragrant and the paste has melted and combined with the onions.

Step 3: Cook Ground Spices

Reduce the heat to medium-low. Add the ground spices: 1 tsp turmeric powder, 1 tbsp cumin powder, 1 tbsp coriander powder, 1 tsp hot chili powder, 1 tbsp Kashmiri chili powder, and 1 tsp garam masala. Stir well to coat the onions and spices. Add a tiny splash of water (about 50ml) to prevent the spices from burning and cook for about 30 seconds, stirring constantly, until the raw smell of the spices disappears and the oil starts to separate.

Step 4: Add Tomatoes and Chicken

Add 1 tin of chopped tomatoes and 1 tablespoon of tomato puree to the pot. Mix thoroughly, ensuring the tomato paste is well incorporated into the onion and spice mixture. Add the 1 kg of boneless, skinless chicken thighs, coating them completely in the rich masala. Pour in 400ml of water and add 1 teaspoon of salt. Stir everything together.

Step 5: Simmer the Curry

Bring the curry to a gentle simmer, then cover the pot with a lid. Let it cook on a medium simmer for 50 minutes. After 50 minutes, remove the lid and observe that the oil has come to the top, indicating the curry is cooking well.

Step 6: Final Additions and Finish

With the lid off, add a small handful of chopped fresh coriander and 6 green finger chillies (split down the middle) to the curry. Add the final 1 teaspoon of salt. Take 1 tablespoon of kasuri methi, crush it between your palms to release its aroma, and sprinkle it over the curry. Stir everything gently. Allow the curry to simmer for another 10 minutes without the lid to allow the flavors to meld and the chillies to impart their heat. The cinnamon stick will have expanded, releasing its full flavor.

Step 7: Serve

Once cooked, plate the staff curry into a serving bowl. Garnish with a little extra fresh coriander if desired. Serve hot with rice or naan bread.

• Use fresh garlic ginger paste for even better flavor.

• Bone-in chicken thighs can be used for an added 1% flavor, though boneless fillets are used for convenience.

• Curries often taste better the day after, allowing the flavors to mature.

• Adjust the amount of hot chili powder and green chillies to suit your preferred spice level.

• Use white onions instead of red onions if preferred, it won't significantly alter the outcome.

• For a milder curry, omit the hot chili powder and reduce the number of green chillies.