Kashmiri Chicken

• 1 tablespoon oil
• 12 onion, finely sliced
• 12 teaspoon ground peppercorn
• 12 teaspoon ground cardamoms
• 1 teaspoon ground cinnamon
• 1 teaspoon gingerroot, chopped
• 1 cloves garlic, finely chopped
• 13 teaspoon chili powder
• 23 teaspoon paprika
• 300 g skinless chicken pieces
• 13 cup plain yogurt
• 1 tablespoon tomato paste
• 13 teaspoon salt

1. Heat the oil in a deep, lidded skillet.
2. Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
3. Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
4. Add the chicken pieces and fry until browned.
5. Gradually add the yogurt, stirring constantly.
6. Cover and cook gently for about 30 minutes.

oil, onion, ground peppercorn, ground cardamoms, ground cinnamon, gingerroot, garlic, chili powder, paprika, chicken, plain yogurt, tomato paste, salt

Taken from www.food.com/recipe/kashmiri-chicken-445053 (may not work)