Ingredients
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3 bay leaves
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8 green cardamom pods
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3 dried red chilies
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8 black peppercorns
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3 garlic cloves, crushed
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1 inch ginger, chopped
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1 teaspoon coriander powder
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1 teaspoon cumin powder
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1/2 teaspoon turmeric powder
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1 teaspoon chili powder
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1/2 teaspoon salt
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2 large tomatoes, chopped
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1/2 cup water
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3 tablespoons vegetable oil or 3 tablespoons ghee
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6 small onions, halved
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2 onions, chopped
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1 lb chicken breast, cubed
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4 cloves
Instructions
- Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
- Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
- When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
- Add the ground spices and salt and cook for 3 minutes.
- Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
- Add the chicken pieces and continue to cook for 12-15 minutes.
- Add the reserved small halved onions and then cover and cook for a further 8-10 minutes until chicken has cooked through.