Punjabi Chicken Gravy

1: Marinate the chicken with all the ingredients for the marination. Refrigerate for 1 hour.

2: In a pan, add the oil and onions together. Fry until the onion turns golden brown.

3: Remove it onto a paper towel. When it cools down, grind it into a powder using a mixer.

4: Fry the chicken pieces just until they are seared on all sides. Remove and set aside.

5: In another pan, heat oil. Add all the whole spices to the pan. On low heat, add ginger garlic paste and all the powdered spices. Mix for 1 minute, adding a splash of water to prevent it from burning.

6: Add tomato puree and salt. Saute for 5 minutes.

7: Add water, cover and cook for 5 more minutes.

8: Add the seared chicken pieces, cover and cook for 15 minutes.

9: Add the brown onion mixture, garam masala powder, ghee and hot water. Cover and cook again on low heat for 5 minutes.

10: Finish with Kasuri methi and coriander leaves. Mix and serve hot with roti, paratha, naan or rice.