Ingredients:
- 1 ½ lb chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon ginger garlic paste fry
- 1 green cardamom, deseeded and pod discarded
- 2 cloves
- ½ teaspoon black pepper
- ½ inch piece cinnamon
- 1 red onion, chopped
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ – 1 teaspoon cayenne / red chilli powder
- 2 thai green chilies, slit vertically, optional
- salt, to taste
- ½ cup water
- 2 tablespoon minced cilantro, for garnish
Method:
- Crush together ginger, garlic, cardamom, cloves, black pepper and cinnamon in a mortar and pestle to form a coarse paste.
- Heat the oil in a wide bottomed pan and add the onions to it. Add the spice mixture too and let it sauté on medium – high heat for a few mintue till the onions start to soften and brown a little.
- Now add the tomatoes and sauté till the tomatoes are soft and mushy. Throw in the turmeric, coriander and cumin and the salt. Add the green chilies now if you are using them. Mix well.
- Add the chicken pieces and let it cook over low heat for 20 mins or so till the chicken is done. Add more water if needed.
- Garnish with minced cilantro and serve over basmati rice or with chapatis or naan.
