1. Heat 2 tbsp. ghee in a large saucepan. Sauté onions over low heat, stirring occasionally, until golden, 10 min. Remove from saucepan with a slotted spoon and set aside.
Add the remaining ghee to the saucepan and toast the pepper, chilies, cardamom, cloves, and bay leaves for 2 min, stirring throughout, until the spices begin to become fragrant. Add the chopped onions and sauté for 5 min, stirring frequently, until softened.
3. add garlic and cumin seeds, ginger paste, coriander, chili spice and turmeric and saute for 2 min, stirring continuously.
Add tomatoes with juice and water. Stir well and gently roll for 5 min until it thickens a little.
Add the chicken thighs and cook for 20 minutes. Add the halved onions to the saucepan again and simmer for 10 min until the meat is cooked. Garnish with coriander leaves and serve with long grain rice.
Variation You can also prepare 8 chicken drumsticks without skin or 4 larger chicken pieces. Then extend the cooking time by 15 min.
Tip This dish can be prepared a day in advance. Keep closed in the refrigerator until reheated, but do not freeze!
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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