Chicken Roganjosh

• 1 pound boneless chicken cut into 2 inch cubes
• 1 cup whole fat yogurt
• 3 tablespoons ginger garlic paste
• 1 cup onion paste
• 1 tablespoon kashmiri red pepper
• 1 teaspoon turmeric
• 1 teaspoon fennel seeds
• 2-3 cloves
• 1 teaspoon cinnamon powder
• 1 teaspoon cumin seeds
• a pinches of asefetida
• 1 teaspoon madras curry
• 2 tablespoons +1 tbsp clarified butter
• salt to taste

1. In a bowl mix yogurt, salt, Kashmiri red pepper powder and ginger garlic paste. Add chicken. Mix everything well and set it aside for half an hour.
2. Heat oil in a thick bottom pan. Add onion paste and cook it until it turns color to golden brown.
3. Turn heat to medium low.
4. Now add all the spices except the curry powder. Mix it all together.
5. Add the chicken.
6. Stirring it every couple minutes, let the chicken cook slowly without covering it. Slow cooking is the key when it comes to making a nice and rich curry.
7. When you feel that the chicken is almost done (which should take anywhere around 20 minutes), add the madras curry powder (or garam masala).
8. Cook until done.
9. Note:- This dish has a thick gravy but if you want the curry to be thinner, feel free to add a little water before adding the curry powder and give it a nice boil.

chicken, yogurt, ginger garlic, onion, kashmiri red pepper, turmeric, fennel seeds, cloves, cinnamon powder, cumin seeds, madras curry, butter, salt

Taken from food52.com/recipes/8422-chicken-roganjosh (may not work)