INGREDIENTS

1. 3lbsskinless chicken pieces
2. 3onions, chopped
3. 8fluid ounceswater
4. 1inchfresh gingerroot, grated
5. 4garlic cloves, chopped
6. 1teaspoonground coriander
7. 1teaspoonground cumin
8. 1teaspoonground caraway
9. 1/2teaspoonturmeric
10. 1/2teaspoonchili powder
11. 2cinnamon sticks, 2-inch long broken up
12. 2black cardamom pods, split open
13. 4cloves
14. 5tablespoonsoil
15. 1teaspoonsalt
16. 1tablespoontomato puree
17. 2fresh green chilies, sliced
18. 2tablespoonsfresh coriander leaves

DIRECTIONS

1. Cut the chicken joints into two.
2. Put the chicken in a large pot with half of the onions, water, ginger, garlic, coriander, cumin, caraway, turmeric, chilli powder,cinnamon, cardamoms and cloves. Bring to the boil, stir, cover with a lid, reduce heat to medium and simmer for 20 minutes.
3. In a separate pan heat the oil and fry the rest of the onions, till golden.
4. With a slotted spoon remove the chicken and add to the fried onions. Retain the cooking water. Fry till the chicken is brown.
5. Add half of the cooking liquid to the chicken and fry for 5 mins, add the remaining liquid and fry for 5 minutes
6. Add the salt and tomato puree with the green chillies and coriander leaves, fry for 5 minutes.
7. Serve with boiled rice and Tarka Dhal.