Desi Murgh

Ingredients

• 600g chicken pieces 
• 2 onions, thinly sliced
• 2 tsp finely chopped garlic
• 2 tsp finely chopped ginger
• 4 tomatoes, skinned, seeds removed, finely chopped
• 2 tsp turmeric powder
• 2 tsp chilli powder
• 10 green cardamom pods
• 6 cloves
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1/4 cup yogurt 
• 6 dried chillies
• 1/4 cup curry leaves

Method
- Heat oil in a large, deep frying pan over medium-high heat. Cook chicken for about 5 minutes until lightly golden. Remove and set aside. Then add onions and cook for about 6 minutes, transfer onions to a small food processor and blend to a paste.
- Reduce heat to medium, add garlic and ginger, stir-fry for about 20 seconds then add tomatoes, stirring well to combine. Cook for 2 minutes, then add turmeric, chilli powder ad stir to combine.
- Meanwhile, pound 6 cardamom pods, cloves, coriander and cumin seeds in a mortar and pestle until ground, then add to the pan, cook for 6 minutes, stirring regularly. Then add onion paste and yogurt, stir well to combine.
- Add chicken pieces to the pan with a cup of water or more. Season it well with a good pinch of salt  and pepper. Cover with a lid and cook for 30 minutes or until the chicken is cooked through and tender, adding more water if necessary throughout cooking.
- In a different frying pan, add oil over high heat. Add curry leaves, dried chillies and 4 green cardamom pods, and swirl the pan until the spices pop and are fragrant. Turn off the heat, carefully tip the spice mixture over the curry
- Serve hot with steamed rice and garnish with coriander leaves.

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