Murgh Do Pyaza

• Chicken

  curry cut, bone-in

  500 g

• Coriander leaves

  chopped

  10 g

• Coriander powder

  8 g

• Dried fenugreek leaves

  3 g

• Garam masala

  3 g

• Ginger-garlic paste

  30 g

• Oil

  40 ml

• Onion

  sliced and petalled

  3 pc

• Red chili powder

  5 g

• Salt

  to taste

• Tomato

  chopped

  1 pc

• Turmeric powder

  3 g

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Method

1. 1Cut 2 onions into thin slices and 1 onion into rough petals; keep them separate.
2. 2Heat oil and fry the onion petals until browned at the edges, then set aside.
3. 3In the same pan brown the chicken pieces on high heat and remove.
4. 4Add the sliced onions and cook down to a soft golden mass.
5. 5Stir in ginger-garlic paste and cook off the raw smell.
6. 6Add turmeric, red chilli, coriander powder and chopped tomato; cook to a thick base.
7. 7Return the chicken, add a splash of water, cover and simmer until tender.
8. 8Fold in the reserved onion petals and garam masala.
9. 9Finish with crushed kasuri methi and fresh coriander.