Saoji Chicken Curry

To prepare the Saoji Masala, dry roast Guntur dry red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, black cardamom, star anise, stone flower, nagkesar, mace, nutmeg, poppy seeds, desiccated coconut, and sesame seeds in a dry pan over low heat until fragrant. Allow the roasted spices to cool completely.

Grind all the cooled roasted spices into a fine powder using a spice grinder. Set aside the prepared Saoji Masala.

Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the sliced onions and sauté, stirring frequently, until they turn deep golden brown and caramelized. Remove half of the fried onions and set aside.