Serves: 4-5
Cooking time: 1 hour
Ingredients
- 1 whole chicken, washed, cut into pieces
- 2 cloves
- 2 cardamom pods
- 2 cm cinnamon stick
- 1/2 star anise
- 5 curry leaves
- 1/4 tsp cumin seeds
- 4 tbsp ghee or oil
- 1 onion, thinly sliced
- 3 tomatoes, finely chopped
Ingredients for the marinade
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin seeds
- 1/4 ground cloves
- 1 tsp ground turmeric
- 1/2 tsp ground coriander seeds
- 1 tbsp red chilli powder (or 20 dried red chillies pounded with a little
water into paste)
- 2 cm ginger, pureed
- 1 whole garlic, pureed
- 2 onions, pureed
- 1/2 tsp salt
Method
1. Rub the marinade over the chicken pieces, cover and set aside in the fridge for at least 3 hours.
2. Heat the oil in a thick bottom pan over medium heat.
3. Fry the cloves, cardamom pods, cinnamon, star anise, curry leaves and cumin seeds for 1 minute.
4. Add the chicken together with marinade. Stir.
5. When it starts to boil, add sliced onion and tomatoes. Turn the heat to low.
6. Fry until the chicken is cooked and the sauce is very thick. Stir occasionally. If the chicken is not cooked yet when the sauce already became thick, add a little hot water.
7. Serve hot.