Lemon-Garlic Chicken with Caramelized Onions

1. Prepare the Chicken

Skin the chicken and pat it dry to ensure it browns nicely. Set it aside for now.

2. Prepare the Onions and Ginger-Garlic Paste

Peel the onions and chop two of them coarsely while slicing the third one into thin half-rounds. In a blender, combine the chopped onions, ginger, and garlic with 6 tablespoons of water, blending until smooth.

3. Fry the Onions

Heat 6 tablespoons of vegetable oil in a 10-12 inch pot over medium-high heat. Fry the sliced onions until they become dark brown and crisp, then remove them with a slotted spoon and drain them on paper towels.

4. Brown the Chicken

In the same oil, brown the chicken until it achieves a golden hue, then remove it from the pot and set it aside.

5. Cook the Onion-Ginger-Garlic Paste

Add 2 more tablespoons of oil to the pot. Pour in the blended onion-ginger-garlic paste and fry it until it turns golden brown, which should take about 10 minutes.

6. Add Spices and Other Ingredients

Once the paste is golden, add the ground coriander, cumin, and turmeric, frying for about 2 minutes. Gradually stir in the yogurt and tomato sauce, allowing each addition to blend well before adding the next.

7. Simmer the Mixture

Add the salt, ground cinnamon, ground cloves, and cayenne pepper. Pour in 1.5 cups of water and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.

8. Add Chicken and Other Ingredients

Slice the lemon into thin rounds and add them to the pot along with the browned chicken, fried onions, sugar, and freshly ground pepper. Bring everything to a boil again. Then, reduce the heat and let it simmer for 20-25 minutes, turning the chicken pieces periodically.

9. Serve

Once the chicken is tender, transfer it to a serving dish, arranging the lemon slices on top for a beautiful presentation.