Step by step

Method

4 steps

1. 1

   Slice 1 large onion thin for browning; cut the second large onion into thick petals (quarters separated into layers) and set aside. Heat 2 tablespoons oil in a wide skillet or pot over medium-high until shimmering. Add the sliced onion and cook, stirring, until deep brown at the edges, 10–12 minutes — this is half the flavor. Scoop out half for garnish if you like; leave the rest in the pan.

2. 2

   Add 1½ lb chicken pieces and sear until lightly browned, about 5 minutes. Stir in 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala, 1 teaspoon ground coriander, ½ teaspoon turmeric, 1 teaspoon chili powder, and ¾ teaspoon salt. Cook 1 minute until the spices coat the chicken and smell warm.

3. 3

   Lower heat to medium-low. Whisk 1 cup yogurt until smooth, then add it a few spoonfuls at a time, stirring constantly so it doesn't split. Pour in ½ cup water, cover, and simmer 15 minutes until the chicken is cooked through (165°F) and the gravy looks creamy and emulsified — not grainy or oily.

4. 4

   Meanwhile, heat the remaining 1 tablespoon oil in a small pan. Quickly sauté the onion petals until translucent but still a little crisp, 2–3 minutes — they should keep some bite. Fold them into the chicken with optional 1 teaspoon kasuri methi (crushed between your palms). Garnish with reserved browned onion and cilantro. You want tender chicken in a yogurt gravy with sweet soft onions and crunchy onion petals — not one mushy onion texture or a broken curdled sauce.