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Saute the onions until medium brown. Since we are not using too much oil, this will take quite some time. In a time crunch, saute the onions in more oil and then remove the excess oil.
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Once the onions turn a good shade of brown, add the ginger and garlic saute until cooked.
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Remove from the pan and puree them.
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Blend the yogurt with the fennel and add the water. whisk it all together.
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Now in a heavy bottom medium size pan, add the ghee and then add in the yogurt and bring it all to a rolling boil stirring constantly. The yogurt needs to be at room temperature and needs to be whisked well, else it might split.
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Add in the onion puree mix, salt, chicken and the rest of the spices
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Cook, covered for 10 minutes - 15 on medium heat and check for doneness. Add in the tomatoes and cook for another 5 - 10 minutes, until the tomatoes are completely cooked. add in the cilantro
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Cover and cook until you see the ghee floating on top or the meat has a thick sauce covering it.
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Usually served with rice, but goes well with bread, roti, naan too.