Peshwari Chicken Curry

Ingredients

• Chicken - 1 kg
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tbsp
• Coriander powder - 1 tsp
• Pepper powder - 1 tsp
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/4 tsp
• Fenugreek seeds - 1/4 tsp
• Cardamom - 3 whole
• Cloves - 3 whole
• Cinnamon stick - 2 piece
• Onion - 2 whole
• Ginger - 2 1/2 piece
• Green chili - 2 whole
• Curd - 3/4 cup
• Lime juice - 2 tsp
• Onion (small) - 1 whole
• Salt, to taste
• Ghee - 1/4 cup

Instructions

1. 1Clean the chicken and cut it into medium-size pieces so it cooks evenly and soaks up the marinade.
2. 2Toast the whole spices briefly in a dry pan until fragrant, then grind them with turmeric, red chili powder, coriander powder and pepper powder into a fine paste with a little water.
3. 3Grind the ginger, the 2 onions and the green chilies into a coarse paste to give the curry body and brightness.
4. 4Combine both pastes in a bowl, then stir in the curd, lime juice, salt and the measured ghee until everything is evenly mixed.
5. 5Add the chicken to the spiced curd mixture, toss to coat the pieces thoroughly, and marinate in the refrigerator for 2 hours.
6. 6Heat a pan over medium flame, add the marinated chicken and cook on medium flame; as it cooks the chicken will release its juices and form a natural gravy, so do not add extra water.
7. 7While the chicken is finishing, heat 1 tbsp ghee in a small pan and fry the small onion until it is deeply brown and crisp, which will add a sweet, caramelized finish.
8. 8Scatter the fried onion over the cooked chicken as a garnish and let the flavors rest for a few minutes before serving.
9. 9Serve the curry hot with steamed rice or roti.