Tandoori Naga Dopiaza (Four-Onion Curry)

Mix the chicken with the yoghurt, lemon juice, tandoori masala, Kashmiri chilli powder, 1 teaspoon each of the cumin, ground coriander and garam masala, garlic and ginger paste, Naga chilli and salt. Cover and marinate for at least 30 minutes, or chill for several hours.

Blend one roughly chopped onion with a splash of water to make a coarse paste. Slice two onions and keep the fourth aside for the garnish.

Heat 1 tablespoon of the oil or ghee in a large frying pan or shallow casserole. Add the marinated chicken and brown it over medium-high heat for 6–8 minutes, turning regularly. Transfer to a plate; it does not need to be cooked through yet.

Add another tablespoon of oil to the pan. Fry the cumin seeds, bay leaves, cardamom, cinnamon and cloves for about 30 seconds, until fragrant.

Add the onion paste and cook for 6–8 minutes, stirring often, until thickened and beginning to turn golden.

Add the sliced onions, chopped garlic, grated ginger and green chillies. Cook for 8–10 minutes, until the onions soften and start to colour.

Stir in the tomato purée, chopped tomatoes, turmeric, the remaining cumin, ground coriander and garam masala, and the remaining Naga chilli. Cook for 5 minutes until thick and glossy.

Return the chicken and any juices to the pan. Pour in the stock, bring to a gentle simmer, cover loosely and cook for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced. Add a splash of water if needed, then adjust the salt, chilli and optional sugar.

While the curry cooks, thinly slice the reserved onion. Heat the final tablespoon of oil in a small frying pan and fry the onion over medium heat until deeply golden and crisp. Drain on kitchen paper.

Scatter the crisp fried onion and fresh coriander over the curry. Serve with basmati rice, naan or chapatis.