Clean and keep cut chicken ready. I used 2lb bone-in chicken thighs (medium cut) and drumsticks.
Lightly roast a mix of 2 tbsp coriander seeds, 1/4 tsp fenugreek seeds, 1 tbsp cumin seeds, 1/2 tsp fennel seeds and 3/4 whole red chillies (take more if you want it spicier) on low flame. Do not brown; you only need to remove any moisture and be able to smell a faint aroma. Let cool and coarsely grind this mixture and keep aside.
In a heavy-bottomed pan, heat 1/4 C mustard oil. Add finely chopped 2 large red onions. Sauté them till light golden brown. To this add 2 tbsp coarsely pounded ginger and garlic paste. Sauté this for another 2-3 minutes.
Now add the dry spice mix and sauté for a couple of mins on medium flame so that the rawness of the mixture goes away.
To this now add coarsely ground 4 large ripe, red tomatoes and cook for 7-9 minutes till the mixture is cooked well. You can add 1-2 tsp of Kashmiri red chilli powder at this stage.
Mix in a handful of chopped coriander leaves and transfer the chicken. Keep stirring on medium to high flame for 5 minutes, after which reduce the flame to low, cover and let this simmer. I slow-cooked in my Dutch Oven for about 45 minutes after closing the lid.
At half time, open the lid, add a cup of water if needed to adjust the consistency, mix in 1 tbsp Kasuri methi and 1/2 tsp good quality garam masala, add salt to taste, give it a good stir and close the lid again.
Towards the end, mix in 1 tbsp ghee and switch off the flame. Let this sit for a minimum of 30 minutes before serving.
Garnish with fresh coriander leaves when you’re ready to serve with hot bread of your choice and/ or jeera rice.