| 1 |
Wash chicken pieces thoroughly
in cold water and pat dry removing as
much moisture as possible. Place them
in a cutting board and remove visible
fat, bone and skin. Cut into 1-inch
square pieces. Set it aside. |
| 2 |
Prepare herb and spices
as indicated in the ingredients and
set it aside. |
| 3 |
Heat oil or(clarified butter)
in a heavy-based large skillet over
medium-high heat. When hot add cardamom,
cloves, cassia leaves, cinnamon sticks
and fry until they release a pleasant
aroma. |
| 4 |
Add chicken pieces and
cook until golden brown on all sides
to seal the meat. Add ginger-garlic
paste, salt and turmeric and continue
frying until chicken is half cooked,
tender and moist. At this stage of cooking
the oil starts separating from the chicken,
now add onion and the remaining ingredients
and continue cooking, stirring continuously
until onions are rich, dark brown. Adjust
the heat to low to prevent burning.
The finished dish should be quite dry,
the onion should still hold its shape,
but be soft and transparent. |
| 5 |
Remove from heat and add
the garnish. Transfer to serving dish
and serve hot. |
