Step 1

Heat oil in a deep pan and fry onions until dark brown. Drain fried onions in a fine mesh strainer to get rid of excess oil.

Step 2

Marinade chicken in freid onions and all the ingredients listed under chicken mariande for 2 hours or overnight.

Step 3

Roast whole spices in a dry pan for 1 - 2 minutes over medium low heat. Add to a spice grinder or blender with 1/2 a sliced Onion and pulse until it becomes a paste.

Step 4

Add Oil (use leftover onion oil for best flavour) to a pan. Once hot, add blended spice mixture and fry on medium heat for 10 minutes. Add Salt and Red Chilli Powder.

Step 5

Cover and cook on low for 45 minutes.

Step 6

Remove lid, stir in Garam Masala and cook on low for 5 minutes.

Step 7

Serve hot with Naan, roti or rice.