Chicken Do-Pyaza (Chicken in onion gravy/curry)

This gravy requires onion and chicken in the same quantity. However I just love the sweetness of onion in this gravy, and therefore end up adding a little more than equal.

You need:

- Chicken (preferably boneless) - 300 grams

- Onions - 300 grams

- Garlic cloves - 5-6 coarsely chopped

- Ginger - 1 inch chopped

- Yogurt - 4 Tbsp (should not be sour)

- Oil/Ghee - 1/2 cup

- Do-pyaza masala - 3 Tbsp (I use Shaan masala)

However you can also make your own masala, by mixing 1 portion of garam masala with 1portion of following spices (very coarsely ground, eg; coriander seed should be broken into half/quarter) :

- Coriander seeds - 1 tsp (toasted)

- Cumin seeds - 1 tsp (toasted)

- Fenugreek seeds - 4-5 (toasted)

- Fennel seeds/Saunf - 1 tsp (toasted)

- Kasuri Meti - 1/2 tsp

- Cardamom - 1-2

- Turmeric- 1/2 tsp

1) In hot oil add chicken, garlic, ginger and fry on high till chicken becomes brown.

2) Add 1 cup water, cover and cook on low heat till the chicken becomes tender.

3) Once the chicken is tender, open the lid and increase the heat to high and fry the chicken till all the liquid is evaporated. Add onions and fry for 10 min. Mix yogurt and masala ( Shaan do-pyaza masala OR the mix of garam masala + ground spices mentioned above) and add to the chicken. Mix well and cover with a lid. Let it cook until the onions separate from the oil/ghee.

*If you don't want to use so much ghee in the curry, you can use oil and add just a Tbsp of ghee to add flavor