Ingredients
Chicken breasts, diced into cubes
4-5 chopped garlic cloves, roughly chopped
Chopped ginger root
2 green chilies chopped ( you can adjust this according to taste)
Chopped coriander
2 onions roughly diced
3-4 tbsp ghee or vegetable oil
2 tsp turmeric
10 – 12 cardamom pods
2 tsp garam masala
2 cumin powder
1 tsp fenugreek powder
4 cloves
1 inch cinnamon stick
5-6 ripe tomatoes
100 ml yogurt or double cream (You may choose to use both)
Method
1. Add about 2 Tbsp of oil in a skillet, add the chicken pieces and cook until brown. Keep aside one done.
2. Blend the garlic, ginger, chillies and coriander into a fine paste.
3. Heat the veg oil/ ghee in a skillet and fry the onions until they turn golden brown. Add the ginger-garlic paste and cook for a further 5-7 mins.
4. Add the turmeric, cumin, garam masala, fenugreek and cook until fragrant.
5. Add the cinnamon, cloves, cardamom and tomatoes. Add salt to taste
6. Add the some water (200-300 ml) to the mixture and bring to boil.
7. Add the cooked chicken to the skillet and cook until the sauce reduces.
8. Just before removing from the flame, stir in the yogurt or cream.
9. Garnish with coriander leaves.
