Ingredients

• 750 grams chicken on bone, curry cut
• ½ cup yogurt, beaten
• Salt to taste
• 2-3 green chillies, slit
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 2 green cardamom pods
• 2 cloves
• 1 tablespoon ghee
• ½ tablespoon oil
• 1 black cardamom, crushed
• 3-4 bay leaves
• 1 teaspoon cumin seeds
• 2 cloves
• 1 tablespoon ginger, chopped
• 6-7 garlic cloves, roughly crushed
• 5-6 medium onions, finely chopped
• ¼ teaspoon turmeric powder, roasted
• 1½ teaspoon coriander powder
• 1 teaspoon red chilli powder
• 2 medium tomatoes, finely chopped
• 2 tablespoons ghee
• Coriander sprigs for garnish

Instructions

1. 1

   Combine chicken, yogurt, salt, green chillies, turmeric powder, red chilli powder, coriander powder, cardamom pods and cloves in a bowl. Mix well and set aside to marinate for 15-20 minutes.

2. 2

   Heat 1 tablespoon ghee and ½ tablespoon oil in a large pan. Add black cardamom, bay leaves, cumin seeds and cloves. Sauté until fragrant.

3. 3

   Add chopped ginger and crushed garlic, and sauté until fragrant. Add the finely chopped onions and sauté until they turn golden brown.

4. 4

   Add the roasted turmeric powder and roast for 2 minutes. Season with salt and mix well. Add coriander powder and roast for another 2 minutes.

5. 5

   Add red chilli powder, mix well and roast for 2 minutes. Add some water, mix well and cook for a few minutes.

6. 6

   Add the chopped tomatoes and mix well. Cover the pan and cook until the tomatoes break down and leave their oil.

7. 7

   Add the marinated chicken and mix well. Cook uncovered until ghee starts floating on top of the curry.

8. 8

   Add more water as needed, mix well. Cover and cook until the chicken is completely cooked and tender.

9. 9

   Garnish with fresh coriander sprigs and serve hot with rice or roti.