1 tbsp oil. or use 3-4 tbsp oil and skip the butter
Whole spices (3-4 cloves, 1 Bay leaf, 1-inch cinnamon, 3-4 green cardamom, 4-5 peppercorns)
2 cups sliced onions
2 tbsp ginger garlic paste
2 tbsp finely chopped cilantro/coriander leaves
In a sufficiently large bowl, add yogurt, turmeric, cumin-coriander, red chilli, Kashmiri red chilli, and garam masala powders. Also add lemon juice, salt, and pepper to season. Add chicken pieces, mix well, leave it to marinate for a minimum of 1 hour or overnight (the longer the better).
Heat oil + butter in a heavy-bottomed pot, add in cloves, peppercorns, cardamom, cinnamon and bay leaf, sauté for few seconds.
Add in the sliced onions, sauté until golden brown. You can also add some slit green chillies, for more heat, at this stage.
Add in the ginger garlic paste, sauté until aromatic.
Add in the chicken along with the marinade.
Mix well, stir and cook for about 2-3 minutes on medium-high heat. Cover the pot and let it simmer for 15-20 minutes on medium-low heat, stirring occasionally in between. Once you see the oil floating on top, the masala is well cooked.
The chicken should have cooked in its own juices and the water from the yogurt. If it’s too thick add little lukewarm water, if you prefer a thicker gravy, continue to cook uncovered until the moisture dries up. Add finely chopped cilantro, mix well and switch off the heat. Serve hot with steamed rice/zeera rice or any other flatbread.