Twice-Cooked Tandoori Chicken with Curry Leaves

Method

1. Bloom ghee in a little oil until aromatic to build the base.

2. Stir in yellow onion and cook down into a thick, fragrant paste.

3. Add the main ingredients and enough liquid to simmer gently.

4. Let the tandoori chicken simmer until tender and the flavors meld.

5. Finish with curry leaves, check the seasoning, and serve over rice or bread.