Cook the onions

Heat oil in a heavy-bottomed pot over medium heat. Add the sliced onions and cook, stirring regularly, until deep golden brown. The colour of the onions determines the colour and depth of the entire salan.

Add ginger and garlic paste into the golden onions and sauté (bhunna) for 1 minute. Then add the chicken pieces and sauté (bhunna) on medium-high heat until the chicken changes colour on all sides and all the water it releases has dried off completely. This step removes the heek — the raw chicken smell. Do not add water. Wait until the pot is completely dry.

Add the dry spices

Add the turmeric, red chilli, and coriander powder with the salt. Stir through for 1 minute until the spices coat the chicken and smell fragrant. If the pot is very dry, add a small splash of water to prevent burning.

Add the yoghurt slowly

Add yoghurt one tablespoon at a time, stirring constantly after each addition. Let it fully absorb into the masala before adding the next spoonful.

Add the chopped tomatoes. Sauté (bhunna) on medium-high heat, pressing and stirring, until the tomatoes fully break down and oil separates and pools at the sides. The masala should look thick and paste-like with no moisture remaining.

Add water and simmer

Add 250ml water and stir everything together. Cover the pot and reduce the heat to low. Cook until the chicken is fully tender and cooked through. The salan should have a flowing, medium-consistency shorba.

Finish and serve

Remove the lid. If the gravy needs reducing, cook uncovered on medium heat for a few minutes. Add garam masala and stir through. Garnish with fresh coriander and slit green chillies. Serve with roti or rice.