Balti Chicken

• 3 tablespoons ghee or 3 tablespoons vegetable oil
• 2 onions, sliced
• 3 tomatoes, sliced
• 12 teaspoon nigella seeds
• 4 black peppercorns
• 2 green cardamom pods
• 1 cinnamon stick
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 2 teaspoons ginger-garlic paste
• kosher salt
• 1 12 lbs boneless skinless chicken breasts, diced (or use thigh meat)
• 2 tablespoons plain yogurt
• 2 tablespoons fresh cilantro, chopped plus extra sprigs for garnish
• 2 fresh green chilies, seeded and finely chopped
• 2 tablespoons fresh lime juice

1. Heat the ghee or vegetable oil over low heat in a large skillet;cook the onions, stirring occasionally, until softened and golden, about 19 minutes.
2. Add the tomatoes, nigella seeds, peppercorns, cardamom, cinnamon, chili powder, garam masala, garlic and ginger paste, and some salt and cook, stirring constantly, for 5 minutes.
3. Add the chicken and stir for 5 minutes to coat in the spices; stir in the yogurt, cover, and simmer 10 minutes.
4. Stir in the chopped cilantro, chiles, and lime juice; transfer to a serving platter.
5. Garnish with additional cilantro sprigs and serve.

ghee, onions, tomatoes, nigella seeds, black peppercorns, green cardamom pods, cinnamon, chili powder, garam masala, gingergarlic, kosher salt, chicken breasts, plain yogurt, fresh cilantro, green chilies, lime juice

Taken from www.food.com/recipe/balti-chicken-483415 (may not work)