Chicken Rara (Twice-Cooked)

Method

1. 1Heat oil, brown onions for 8 minutes till deep golden, add ginger-garlic.
2. 2Add tomatoes, chilli, coriander powder and salt; cook till oil separates.
3. 3Add chicken finely chop first, break it up and brown for 6 minutes till the moisture cooks off.
4. 4Slip in cubed chicken, toss to coat, cover and gently bubble 20 minutes with a splash of water.
5. 5Uncover, cook down till the masala clings tight — finely chop and chunks together is the signature.
6. 6Finish with ghee, garam masala and slit green chillies; the dish should be dark, dry-ish and fragrant.