Chicken Do Pyaza with Two-Stage Onions and Yogurt

What you need

• 800 g (1 3/4 lb) chicken thighs, bone-in, skinless
• 4 tbsp neutral oil
• 4 green cardamom pods, lightly crushed
• 1 piece cinnamon stick, about 5 cm (2 in)
• 1 tsp cumin seeds
• 2 red onions, thinly sliced, for the base
• 1 tbsp ginger-garlic paste
• 120 g (1/2 cup) plain whole-milk yogurt, whisked smooth
• 300 g (3 medium) tomatoes, chopped
• 1 tsp ground turmeric
• 1 tsp red chili powder
• 2 tsp ground coriander
• 1 1/2 tsp salt, to taste
• 150 ml (2/3 cup) water
• 2 green chiles, slit lengthwise
• 1 red onion, cut into 8 wedges, layers separated, for the finish
• 1 tsp garam masala

Method

Restated from the original video

1. 1

   Heat the oil in a wide, heavy pot over medium heat. Add the cardamom, cinnamon and cumin and let them sizzle for 30 seconds, until fragrant.

2. 2

   Add the sliced onions and 1/2 tsp of the salt. Cook 10-12 min, stirring often, until deep golden brown.

3. 3

   Stir in the paste and cook 1 min.

4. 4

   Add the chicken and brown it on all sides, about 5 min.

5. 5

   Sprinkle in the turmeric, chili powder and coriander and stir for 30 seconds.

6. 6

   Add the yogurt in two additions, stirring well after each, then add the tomatoes. Cook 6-8 min, until the tomatoes collapse and oil seeps out at the edges.

7. 7

   Pour in the water, add the green chiles and the remaining salt, and bring to a simmer. Cover and cook over low heat 25-30 min, stirring now and then, until the chicken is tender and cooked through, 74 °C (165 °F) in the thickest part.

8. 8

   If the sauce is thin, uncover for the last 5 min so it thickens and clings to the chicken.

9. 9

   Add the onion wedges and cook uncovered 4-5 min, until glossy but still crunchy at the core.

10. 10

    Stir in the garam masala, turn off the heat and rest 5 min before serving.

Imported from nabeelafoodhub.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.