Your-Recipe.com

Ingredients

• 1.4 kg Chicken joints, skin removed
• 1 Large onion, coarsely chopped
• 25 mm cube Ginger, coarsely chopped
• 4 Garlic cloves, coarsely chopped
• 4 tblsp Vegetable oil
• 1 tsp Ground turmeric
• 1 tsp Ground coriander seed
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 250 gm Tomato, liquidised
• 175 ml Warm water
• 100 mm Cinnamon stick, broken up
• 4 Green cardamoms, split open
• 4 Cloves, whole
• 2 Bay leaves, crumpled
• 1 1/4 tsp Salt
• 2 tblsp Butter, unsalted
• 1 Large onion, finely sliced
• 1 tblsp Fresh coriander leaf, chopped

Method

Cut chicken breasts into three pieces. Separate legs from thighs. Wash and dry on absorbent paper.

Liquidise the chopped onion, ginger and garlic with a little water to a smooth paste. Heat the oil over a medium heat, add the liquidised ingredients and stir fry for 5 minutes. Add the turmeric, coriander, cumin and chili powder and stir fry for 5 more minutes. Add some tomato juice to prevent the spices sticking to the pan.

Place the chicken pieces and the remainder of the tomato into the pan and fry until the chicken turns colour. Add the water, cinnamon, cardamom, cloves, bay leaves and salt. Bring to the boil, cover and simmer for about 25 minutes. The chicken should be tender and the sauce thick.

Heat the butter in a pan and fry the sliced onions for 5 minutes. Add the onions and butter to the chicken. Remove from the heat and stir in the coriander leaves.