2 chicken thighs (preferably bone-in), chopped into 2” pieces
Kosher salt and freshly ground black pepper
1 ½ tablespoon (20 g) butter, divided
2 medium onions, sliced
1 teaspoon kosher salt
1 bay leaf
5 whole cloves
5 green cardamom pods, lightly crushed
1 cinnamon stick
1” piece fresh ginger, peeled and grated
1 clove garlic, grated
1 whole dried chili pepper, seeded
1 tablespoon tomato paste
1 can (14.5 oz) diced tomatoes
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground cardamom
2 teaspoons garam masala
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
⅘ cup (200 ml) water
1 tablespoon lemon juice
1 tablespoon vegetable oil
Season the chicken with salt and pepper.
Preheat the pan over medium-high heat for about 30 seconds. Add in oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, place the chicken into the pan skin-side down and sear for about 2 minutes. Gently flip over and sear for another minute. Remove the chicken from the pan. Set aside.
Add in ¾ tablespoon of butter and Mixture A and continue to sauté for about 5 minutes or until the onions turn brown. Bring down to low heat, continue to sauté for 10 minutes or until the onions are caramelized, stirring occasionally to avoid burning.
Remove cloves and cardamom pods from the pan. Add in ginger, garlic and chili pepper and cook for about 1 minute or until fragrant.
Add in tomato paste and cook for another minute. Add chicken back into the pan along with Mixture B and lightly stir. Cover with lid and simmer for 30 minutes, occasionally stirring to avoid burning. When the stew is reduced by about two-thirds, turn off the heat. Add in remaining butter and lemon juice and lightly stir to finish. Serve with basmati rice or naan.
Enjoy with aromatic basmati rice, a perfect accompaniment to the blooming spices in this dish.
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