Chicken Do Pyaza (Chicken Curry with Onions)

• 3 large Yellow onion
• 2 tbsp Sunflower oil
• 1 tbsp Ghee
• 2 tsp Fine sea salt
• 20 g Ginger root
• 5 cloves Garlic
• 1 piece Green chili pepper
• 1 tsp Ground turmeric
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 500 g Tomato, ripe
• 800 g Chicken thighs, boneless, skinless
• 120 g Yogurt, plain
• 2 tsp Garam masala
• 20 g Fresh coriander

1. Halve and thinly slice 2 of the onions, then cut the remaining onion into chunky wedges. Finely grate the ginger, crush the garlic, and finely chop the chilli. Roughly chop the tomatoes and finely chop the coriander.
2. Heat the sunflower oil and ghee in a dutch oven over medium heat. Add the sliced onions with 1 tsp of the salt and cook for 12 to 15 minutes, stirring often, until deep golden and sweet. If they start catching, lower the heat slightly and keep stirring.
3. Stir in the ginger, garlic and chilli and cook for 1 minute until fragrant. Add the turmeric, cumin and ground coriander and cook for 30 seconds, stirring constantly. Tip in the tomatoes and cook for 6 to 8 minutes until broken down and glossy.
4. Add the chicken and the remaining 1 tsp salt, stirring to coat in the masala. Bring to a gentle simmer, then cover and cook for 15 minutes, stirring once or twice, until the chicken is tender and cooked through. If the sauce looks dry, add a small splash of water and keep it at a steady simmer.
5. Stir in the onion wedges and cook, uncovered, for 6 to 8 minutes until just tender but still holding their shape. Lower the heat and stir in the yoghurt a spoonful at a time so it stays smooth. Finish with the garam masala and most of the coriander, then taste and adjust with a pinch more salt if needed.
6. Serve hot, scattered with the remaining coriander. Let the curry stand for 2 to 3 minutes off the heat before serving so the sauce settles.

Made this recipe? Rate it — a comment is optional.