Murgi Kalia - Chicken Curry From Bengal

• 1 chicken, dismembered
• 1/4 cup ghee (or shortening)
• 1 onion, diced
• 1 teaspoon ground ginger
• 1 teaspoon ground garlic
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 teaspoons chili powder
• 1 cup water
• 1 (14 ounce) can diced tomatoes
• 1/2 cup long grain rice

1. Dismember the chicken. Take the breasts off the ribcage.
2. Heat the ghee. Add the onion and fry until translucent.
3. Add all the spices and mix to combine. Fry for a few second to flavor the ghee.
4. Add the chicken and brown.
5. Add water and tomato. Cover and simmer until chicken is almost cooked.
6. Add rice and continue simmering 20 minutes.

chicken, ghee, onion, ground ginger, ground garlic, ground cloves, ground cardamom, ground cinnamon, ground turmeric, ground coriander, chili powder, water, tomatoes, long grain rice

Taken from www.food.com/recipe/murgi-kalia-chicken-curry-from-bengal-462677 (may not work)