Well spotted Onions! Not many people pick up on it. Just the cool ones! 
Here is the recipe I put together. My wife and I LOVED it. The cashew and charred onion paste is the secret weapon.
I ended up adding precooked chicken tikka instead of raw thighs.
Chicken Changezi x 2
Ingredients
Desi Ghee = 50 g
2 Onions (cut into thin slices)
Garlic (2 tablespoon)
Ginger (1 tablespoon)
Cumin seeds ground (2 tsp)
Coriander seeds ground (2 tsp)
Black pepper ground (1/2 tsp)
Turmeric (1/2 tsp)
4 dried Kashmiri chillies powdered (no seeds)
Dried Methi (2 tsp)
2 Tomatoes (whizzed then passed through sieve)
Salt ( 1/2 tsp)
Lemon juice (2 tsp)
Chicken (4 thighs cut each into 3 pieces)
20g cashew nuts
Yogurt (60 g)
Cream (60g)
Garam masala (1/2 tsp)
Method
Prep beforehand:
Fry onions slowly until dark brown / some charred. Remove with a slotted spoon. Whizz half with the cashew nuts + 300ml water. Sit aside
1. Heat ghee
2. Add garlic and ginger– fry until rawness is cooked out. 15 seconds
3. Add cumin, coriander, black pepper, turmeric, Kashmiri powder, methi. 15 seconds.
4. Add sieved tomatoes – cook out rawness and allow to reduce/sweeten
5. Add charred onions, cashew and onion puree, salt and 200ml water
6. Add chicken – stir well. Put lid on pan for 10 mins
7. Add yogurt and lemon juice – stir well – 1 min
8. Add cream and garam masala.
9. Reduce to desired consistency
10. garnish with coriander
Here is the recipe I put together. My wife and I LOVED it. The cashew and charred onion paste is the secret weapon.
I ended up adding precooked chicken tikka instead of raw thighs.
Chicken Changezi x 2
Ingredients
Desi Ghee = 50 g
2 Onions (cut into thin slices)
Garlic (2 tablespoon)
Ginger (1 tablespoon)
Cumin seeds ground (2 tsp)
Coriander seeds ground (2 tsp)
Black pepper ground (1/2 tsp)
Turmeric (1/2 tsp)
4 dried Kashmiri chillies powdered (no seeds)
Dried Methi (2 tsp)
2 Tomatoes (whizzed then passed through sieve)
Salt ( 1/2 tsp)
Lemon juice (2 tsp)
Chicken (4 thighs cut each into 3 pieces)
20g cashew nuts
Yogurt (60 g)
Cream (60g)
Garam masala (1/2 tsp)
Method
Prep beforehand:
Fry onions slowly until dark brown / some charred. Remove with a slotted spoon. Whizz half with the cashew nuts + 300ml water. Sit aside
1. Heat ghee
2. Add garlic and ginger– fry until rawness is cooked out. 15 seconds
3. Add cumin, coriander, black pepper, turmeric, Kashmiri powder, methi. 15 seconds.
4. Add sieved tomatoes – cook out rawness and allow to reduce/sweeten
5. Add charred onions, cashew and onion puree, salt and 200ml water
6. Add chicken – stir well. Put lid on pan for 10 mins
7. Add yogurt and lemon juice – stir well – 1 min
8. Add cream and garam masala.
9. Reduce to desired consistency
10. garnish with coriander
