Bhavnagar Chicken Masala

Heat the clarified butter in a heavy-bottomed pot over high heat. (Recommended Copper Hammered Handi - https://amzn.to/3d5CCf4 ).

Add the curry leaves, followed by the chicken pieces (on the bone). Sprinkle salt and turmeric powder.

Stir fry for 20-25 minutes until the chicken turns brownish.

Remove the fried chicken and curry leaves into a dish using a skimmer, leaving the clarified butter in the pot.

In the same pot, add the onion paste. Stir fry for 7-8 minutes until golden.

Add the tomato puree, coriander powder, and red chilli powder (Recommended chilli powder: https://amzn.to/2McuKNC). Pour 2 cups of water and stir cook over high heat for a few minutes.

Add the ginger-garlic paste, lemon juice, and half of the chopped coriander leaves (50 grams). Continue to stir cook until the liquid evaporates.

Add the poppy seeds (soaked in water for 15-20 minutes), hot spices powder, and about 0.5 cup of water. Stir cook for 5-6 minutes until the clarified butter releases at the edges of the pot.

Add the fried chicken pieces to the curry base and mix well.

Pour 0.5 to 1 cup of water and add the remaining fresh coriander leaves (50 grams). Cover the pot and cook over low heat for 10 minutes.

Turn off the stove, uncover, and serve garnished with onion rings.