Bengali Chicken Curry

Heat the olive oil in a skillet over extremely high heat, carefully monitoring its temperature. Introduce 1/3 of the onion into the sizzling oil mixture, stirring constantly until it reaches a perfectly toasted golden brown and crispy state, approximately 5 minutes. Add a pinch of salt to enhance the flavor. Transfer the onion to a paper towel-lined plate for further drying, setting it aside temporarily.

Next, place the remaining 2/3 of onion along with a bay leaf into the same skillet over extremely high heat, stirring constantly until it reaches the desired golden brown hue, roughly 5 minutes. Introduce a tablespoon of water into the mixture to create a subtle sauce, followed by the addition of turmeric, chili powder, paprika, ginger, and garlic. Gradually decrease the heat to medium-high and continue stirring until the liquid has significantly reduced, then stir in another tablespoon of water.

Subsequently, add the chicken and tomato slices into the onion mixture, sprinkling a pinch of salt and sugar to balance the flavors. Stir in cardamom pods, cloves, cinnamon sticks, ghee, and a tablespoon of water to create an aromatic blend. Cover the skillet and simmer on low heat until the liquid has significantly reduced, approximately 30 to 35 minutes. Stir in coriander and continue simmering until the liquid has evaporated, leaving a rich sauce. Sprinkle with cilantro and reserved fried onions before serving the dish.