Ingredients:

• 2 medium onions,thinly sliced
• 200g yogurt
• a bunch of fresh coriander/100 g coriander leaves
• 100g fat green mild chillies (about 6 large ones)
• 1 tsp cumin seeds
• 4-5 cloves
• 6-8 whole black pepper
• 2 large cardamom
• 1 tsp ginger garlic paste
• 500-750 g chicken pieces
• salt
• 1/4 cup oil
• 1 tbsp julienne’s ginger

Method:

• Heat the oil in a pan over medium heat.
• Add the sliced onions and fry till golden brown.
• Remove onion from the oil and put in blender or food processor.
• Cut off the stalk ends of the chillies, chop them into rough pieces and put them in blender.
• Pick the leaves off the coriander and drop them into the blender.
• Add yogurt and blend to a puree.
• Add the chicken to the oil.
• Increase the heat to between medium and high and fry the chicken for 5 minutes.
• Add ginger and garlic paste, cumin seeds, cloves, black pepper and cardamom.
• Stir in yogurt mixture, garlic and salt.
• Add 1/2 cup water and cook until chicken is done.