BROWN ONION CHICKEN

               The secret to this rich tasting dish is taking time to caramelize the onions for the deep flavor. The whole spices used here can be removed before serving.

INGREDIENTS:
Chicken - 4 lbs(2 kg)
Oil - 4 tbsps
Onion chopped - 2 cups
Yogurt - 2 cups beaten
Cornstarch - 2tsp
Ginger garlic paste - 1tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Bay leaves - 3
Green cardamom - 6
Cloves - 5
Cinnamon - 1 stick
Whole dried red chilli - 2
Coriander leaves chopped - 1 cup
Salt to taste

METHOD:

• In a large pan, heat oil 2 tbsps of oil. Sauté onions until dark brown on medium heat for 15 mins.
• Transfer onions to a blender. Now in a mixing bowl mix yogurt and cornstarch well. Then add this mixture to the onions and blend until smooth. Keep it aside.
• In the same pan, heat remaining 2 tbsps oil on medium heat, stir in the ginger garlic paste for 1 min then add turmeric powder, red chilli powder and the remaining whole spices.
• Sauté it for 1 min, then add chicken and salt and brown the chicken by stirring in between.
• Add the yogurt mixture and half the coriander leaves. Cook it covered on low heat until chicken is cooked through.
• At this point you can discard the whole spices. Garnish with coriander leaves and serve hot.

Makes 7-8 servings.