Punjab Chicken Curry

• 4 whole Black Cardamom
• 1 Tablespoon Coriander Seeds
• 1 Tablespoon Cumin Seeds
• 1 Tablespoon Ground Cinnamon
• 1 whole Clove
• 1 Tablespoon Salt
• 1 Tablespoon Coarse Black Pepper
• 2 whole Over-sized Onions
• 2 Tablespoons Oil, Or As Needed
• 1 clove Garlic, Minced
• 1 whole Red Or Green Chili, Finely Chopped
• 1 piece (about The Size Of Your Thumb) Ginger, Minced
• 6 Large Tomatoes
• Boiling Water, If Needed
• 1 Tablespoon Tomato Puree
• 4 Skinless, Boneless Chicken Breasts
• Cooked Basmati Rice, To Serve

1. Preheat oven to 325F/170C/Gas Mark 3.
2. Roast the whole black cardamoms for 10 minutes in the preheating oven.
3. Set aside to cool.
4. Using a mortar and pestle or coffee grinder, add all the herbs and spices and grind well until you have a fine powder.
5. Mix well and set aside.
6. Peel and quater the onions and puree them in a blender.
7. In a large deep frying pan with a lid, heat the oil over medium heat, add the onion puree and saute gently until opaque.
8. Add 1-2 tablespoons of the spice mix (the rest can be kept in a tightly sealed screw-top jar for another time).
9. Mix well.
10. Add the garlic, chili and ginger and continue to mix and heat.
11. Chop the tomatoes finely and add to the onion spice mix.
12. If it is looking a little dry at this point, add a little boiling water.
13. Add a big squirt of tomato puree and continue cooking until the tomatoes break down.
14. Add more boiling water if needed, but not too much boiling water, just enough to moisten the sauce.
15. Cut the chicken breasts into large bite size pieces and add to the curry sauce.
16. Cover pan with a lid.
17. Leave to simmer gently for 25-30 minutes till the chicken is cooked through.
18. Serve with basmati rice.

black cardamom, coriander seeds, cumin seeds, ground cinnamon, clove, salt, black pepper, onions, oil, clove garlic, red, ginger, tomatoes, boiling water, tomato puree, chicken breasts, basmati rice

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