Dahiwali Chicken Curry

• 2 Tablespoons Light Cooking Oil
• 3 Cardamom Pods, Bruised
• 2 Dried Bay Leaves
• 1 Cinnamon Stick
• 3 Whole Cloves
• 1 Onion, finely chopped
• 1 Tablespoon Ginger Paste
• 1 Tablespoon Garlic Paste
• 1/2 teaspoons Red Chili Powder
• 1/4 teaspoons Cumin Powder
• 1/4 teaspoons Turmeric Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoons Garam Masala Powder
• 2 Tomatoes, Finely Chopped
• Salt To Taste
• 1/2 cups Plain Yogurt, Beaten Till Smooth
• 2 Large Boneless Chicken Breasts, Diced Into 1-inch Cubes
• 2 Tablespoons Fresh Coriander Leaves, Chopped For Garnish

1. Heat oil in a thick-bottomed pan and saute cardamom, bay leaves, cinnamon stick and cloves, till they begin to sizzle.
2. Add onions and fry for 3-5 minutes on medium-high heat till onions turn translucent and tender.
3. Add ginger and garlic pastes and saute for another minute or two till it gives out oil.
4. Add red chilli powder, cumin powder, turmeric, coriander powder and garam masala, and fry for 1 minute.
5. Mix in chopped tomatoes and salt, and cook for a few minutes till tomatoes are reduced to pulp and oil begins to collect around the sides of the pan.
6. Slowly stir in beaten yogurt, forming a smooth gravy base.
7. Add chicken pieces, water if necessary, and allow to cook covered for 10-15 minutes on medium-low heat till done.
8. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.

oil, cardamom, bay leaves, cinnamon, cloves, onion, ginger paste, garlic, red chili powder, cumin, turmeric, coriander powder, garam masala, tomatoes, salt, yogurt, chicken breasts, fresh coriander leaves

Taken from tastykitchen.com/recipes/main-courses/dahiwali-chicken-curry/ (may not work)