Autumn is a good time to make this dish as there are so many different kinds of onions available. Tweaking the usual recipe; I’ve used paprika, three different kinds of onions, and a simpler marinade. And it was absolutely delicious!
The key factor, I think is the garam masala – made in the last minute and added right away.
- Chicken thigh fillets – 1 kg
- Red onions – 1 kg
- Purple onions – 2 large
- Shallots – 2 large
- Tomatoes – 4
- Cumin powder – 1 tbsp.
- Coriander powder – 1 tbsp.
- Turmeric powder – 1 tbsp.
- Cooking oil – 2 tbsp.
- Ginger-garlic paste – 2 tbsp.
- Kasoori methi – 2 tbsp.
- Lemon juice – 2 tbsp.
- Paprika powder – 2 tbsp or
Kashmiri Chilli powder – 1 tbsp.
- Coriander leaves – to garnish
Mace – 1 tbsp.
Cloves – 1 tbsp
Cinnamon – 1 tbsp.
Whole green cardamom – 1 tbsp.
Black cardamom – 2
- Cube the chicken thigh fillets. Mix in the lemon juice and paprika powder. Marinade overnight in the refrigerator .
- The next day, take the chicken out of the refrigerator at least 2 hours before you start cooking. Add the ginger-garlic paste and salt (to taste) to it.
- In a small pan, dry roast the mace, cinnamon, cloves and cardamoms till they give out a nice, toasty flavour. Cool and powder finely. This is your Garam Masala.
- Peel and finely chop your red onions.
- Heat the oil in a big heavy pot. When hot, add the chopped onions to it and sauté till golden brown.
- Add all the chicken pieces. Sauté for another 5 minutes. Cover the pan, and set it on medium heat and cook for about 25 minutes.
- You don’t need to add any water, as the chicken will add enough liquid to the pot.
- While the chicken is cooking, wash and chop the tomatoes into big pieces. Blend them to a fine purée. Keep aside.
- Thickly slice the purple onions and the shallots.
- At the end of 25 minutes, when the chicken is cooked, add all the spice powders.
- Crush the kasoori methi between your palms and add.
- Add the garam masala.
- Add the tomato purée. Mix well.
- Add the sliced purple onions and shallots.
- Cover again and cook for another 15 minutes.
- Turn off the heat and let it rest for about 15 minutes.
- Enjoy with naans, parathas or a simple jeera pulav.