Ingredients:
Serves 4-6

45 ml of vegetable oil or ghee (clarified butter available in Indian grocers)
3 large onions sliced thinly
4 medium tomatoes, cubed
2.5 Tbsp. Parera masala
11 chicken thighs, 1.5-2 kg of chicken pieces
45 ml of plain yogurt
45ml lime juice (about two limes)
Fresh coriander

Heat the oil or ghee in a heavy-bottomed pan over medium heat. Add the onions and fry until they are clear and starting to turn golden, add the tomatoes and stir, cook for a further 3 minutes. Add the Parera masala and cook for two more minutes, stirring constantly until the spices smell almost sweet. Add the yogurt and mix well. Drop in the chicken pieces one at a time until they are all coated with the mixture.

Cover and simmer for at least 20-25 minutes depending on the size of the chicken pieces. (This recipe only takes 15 minutes to cook if you use boneless chicken thighs). Stir occasionally to prevent sticking. Stir in the limejuice and coriander and serve immediately.

This dish can be prepared a few days in advance and refrigerated, save the lime juice and coriander to be added just prior to serving.