Step 1

Heat one tablespoon of the oil in a large frying pan or karahi over medium high heat. Place the onion petals in the pan and fry, turning regularly to char them in places.

Step 2

Transfer to a plate and set aside. Now add two tablespoon of the oil to the pan over medium high heat and add the chopped onions. Fry for about 10 minutes, stirring often until soft and a deep golden brown in colour.

Step 3

Stir in the garlic and ginger paste and fry for another 30 seconds. Then add the ground spices and stir again to coat the onions before pouring in the chopped tomatoes. Add 125ml (1/2 cup) unsalted chicken stock or water and allow to cool some.

Step 4

Transfer the cooled onion mixture to a blender and blend until smooth. Set aside.

Step 5

Wipe your pan clean with a paper towel. No need to make it spotless! Pour in the remaining 1 tbsp oil and stir in the cumin seeds, coriander seeds and cardamom pods to infuse for about 30 seconds.

Step 6

Now pour in the blended sauce. It will look too thick when you do so add about 250ml (1 cup) unsalted chicken stock or water.

Step 7

Bring this to a rolling simmer and then add the cooked or raw chicken. You just need to heat the cooked chicken. If using raw chicken, be sure to cook it through. Only stir if the sauce is sticking to the pan. It will caramelise to the sides as it cooks. Stir this back into the sauce for more flavour.

Step 8

Now let’s finish this masterpiece of a curry off. If it is looking too thick, add more water or stock. If it is too thin, just cook it down to your liking.

Step 9

Stir in the yoghurt one tablespoon at a time and then add the fried onion petals.

Step 10

Season with salt to taste and sprinkle with the garam masala. Serve garnished with the chopped coriander and crispy fried onions.