Ingredients
2 1/4 lbs. /1 kg. boneless chicken, skin expelled
Juice of 1 lime or lemon
Salt to taste
1 tsp. red bean stew powder (change in accordance with suit your taste)
6 cloves
8 to 10 peppercorns
1-inch stick of cinnamon
2 sound takes off
8 to 10 almonds
Seeds from 3 to 4 units of cardamom
1 container new, unsweetened yogurt (must not be harsh)
2 tsp. coriander powder
1 tsp. cumin powder
1/4 tsp. turmeric powder
3 tbsp. vegetable, canola or sunflower cooking oil
2 onions, hacked finely
2 tsp. garlic glue
1 tsp. ginger glue
One 14 oz. can/400 g. hacked tomatoes, ground into a smooth glue in a sustenance processor
2 mugs/1/2 liter chicken stock
2 tbsp. kasuri methi (dried fenugreek clears out)
3 tbsp. margarine
Topping: coriander (cilantro) clears out
Methods
In a vast bowl, whisk together yogurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Hurl chicken in blend and let marinate for 15 minutes.
In an extensive Dutch broiler (or wide pot) over medium high warmth, liquefy 2 tablespoons spread. Working in groups, include the chicken and cook until brilliant all finished, around 2 minutes for each side. Expel and put aside chicken.
Decrease warmth to medium and liquefy another 2 tablespoons margarine. Include the onions, jalapeños, and cinnamon stick. Cook until the onion and the jalapeños are delicate, around 8 minutes. Blend in the garlic, ginger, outstanding teaspoon garam masala, and paprika and cook until fragrant, around 1 minute.
Include the tomatoes and convey blend to a stew. Add the chicken and hurl to coat in the sauce. Let stew until the point that the chicken is cooked through, around 8 minutes.
Include the cream and the rest of the 2 tablespoons margarine and mix until the point when the spread has softened.
Serve warm finished rice with naan.
