Chicken kosha (murgi kosha)

Instructions

1. Fry the sliced onions in the oil and ghee until deep brown, about 15 minutes.
2. Add the grated garlic and ginger, then the whole spices (cloves, cinnamon) and fry for 2 minutes.
3. Add the chicken and sear it for 5 minutes over medium-high heat.
4. Add the turmeric, paprika, cumin and salt, then stir.
5. Gradually pour in the yoghurt while stirring so it doesn't split, then add the diced tomatoes.
6. Cover and simmer over low heat for 25 minutes, stirring from time to time.
7. Uncover, raise the heat and reduce the sauce for 10 minutes, until thick and the oil rises to the surface.
8. Sprinkle with garam masala, stir and serve hot.