Ingredients
- 1 3lb chicken
- 4 cloves garlic
- 1 medium fresh green chili
- 1 2 inch piece ginger
- 2 c. onion, finely chopped
- 8 cardamom pods
- 9 cloves
- Total butter: 1 stick
Method
Cut one 3-lb chicken, skin removed, into 10 pieces. Combine and process for 15 seconds: 4 garlic cloves, halved 1 medium fresh hot green chili, seeded, one 2-inch piece fresh ginger, peeled, coarsely chopped
Add and process 15 seconds: 2 cups finely chopped onions Add and process 15 seconds: 8 cardamom pods, cracked 9 cloves Set aside. Heat in large saucepan/ skillet: 3 Tablespoons butter (heat until foam is going down)
brown on medium heat: 1/2 the chicken pieces ("lightly browned on all sides) Transfer to plate, repeat with 3 more tablespoons butter and remaining chicken. Add to pan and cook, stirring constantly: The rest the butter The garlic/onion/spice mixture Cook it for 10 minutes or until liquid has evaporated. Add and cook 2 minutes, stirring constantly: 2 teaspoons cumin seeds 1 teaspoon chili powder (unspiced ground chili peppers) One 1 1/2 inch piece cinnamon stick add and cook, stirring often, 10 minutes: One 16 ounce can whole tomatoes, chopped, with juice 1/2 teaspoon salt (sounds silly, with that in butter and tomatoes) Add the chicken and its juices reduce heat to low, cook covered 30 minutes, until chicken is tender and sauce is thickened.