2tablespoonsginger pasteyou can use fresh ginger and make this into a paste
2tablespoonsgarlic pasteuse fresh garlic and ground this into a paste in pestle and mortar
2piecesgreen cardamom pods
2piecesred onionlarge size
2teaspoonsred chili powder
2red or green chilihot ones!
Wash and clean the chicken and put all the ingredients for the marinade with the chicken. Leave to stand for a few hours or overnight is even better
Put a pan with a thick base on the stove (castiron is best). Add the cinnamon, cardamom pods and cloves in the pan and roast this dry until they become fragrant. This will take a few minutes. make sure not to burn them!
Add the oil to the pan and as soon as the spices begin to sissle, add the chopped onion, the chili and the sugar. Stir this on high until the onions begin to caramelize and colour lightly brown.
Remove the chicken pieces from the marinade and add them to the pan. Keep the marinade. Bake the chicken, stirring every once in a while until light brown. Make sure all the chicken pieces are coated with some of the oil and onions.
Add salt, turmeric, red chili powder, ginger paste, garlic pasta, cilantro powder and the rest of the marinade and tomatoes to the pan. On medium fire bake this for about 15-20 minutes until the oil starts to split (you will see the oil floating to the top)
Stir regularly and scrape over the bottom of the pan doing this. If you feel it is starting to stick to the bottom you can add a little water and make sure it gets removed from the bottom. You don't want it to burn and become dark brown.
As soon as the oil separates you add 2,5 cups of water. Stir to mix.
Cover with a lid and cook for another 15-20 minutes or until the chicken is done. You should have some liquid left over in the pan, same as with a good mealsoup and enough to dip in some bread. If it is too liquid, remove the lid and cook until it is lessened. Garnish with fresh cilantro and serve with rice or bread
This recipe is fairly spicy but I did add the optional chili powder in there. If you're not so fond of spicy food then ommit the chili powder to make it less spicy.