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Ingredients

• 1.4 kg Chicken, skinned and jointed
• 125 gm Butter
• 2 Onions, chopped
• 3 Garlic cloves, crushed
• 15 gm Ginger, grated
• 2 Green chilies, chopped
• Cardamom seeds from 2 pods, crushed
  
• 25 mm Cinnamon stick
• 1 Bay leaf
• 225 gm Tomatoes, peeled and chopped
• 1/2 tsp Turmeric
• 1/2 tsp Chili powder
• 1/2 tsp Paprika
• 1 tblsp Ground coriander seeds
• 1/2 tsp Fennel seeds
• 225 gm Potatoes, peeled and diced
• 1/2 tsp Ground black pepper
• Salt
• 2 sprigs Coriander leaf

Method

Heat the butter in a large saucepan. Fry the onions, garlic, ginger, green chili, cardamom, cloves, cinnamon and bay leaf until the onion is golden.

Add the tomatoes and cook for 5 minutes, squashing the tomato. Add the turmeric, chili powder, paprika, ground coriander and fennel seeds and stir fry until the fat runs clear of the spices.

Add the chicken pieces and stir fry a further 5 minutes. Pour on 850 ml water and add the potatoes. Bring to the boil and simmer, covered, for 1 hour. If the sauce is not thick, simmer longer with the pan uncovered.

Sprinkle on the pepper, salt and coriander leaf.