Heat oil in a thick bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon, and cloves until they begin to sizzle. Add onions and green chilies and fry 3-5 minutes on medium-high heat, until onions turn pink and tender. Add ginger and garlic and saute 1-2 minutes until mixture begins to express oil.
Add cayenne, cumin, turmeric, coriander, and garam masala and fry 1 minute. Mix in tomatoes and salt, and cook a few minutes until tomatoes and salt, and cook a few minutes until tomatoes pulp and release oil around sides of pan. Slowly stir in yogurt to form a smooth gravy base.
Add chicken pieces (and water, if necessary) and cook covered 10 - 15 minutes on medium-low heat until done. Garnish with cilantro leaves and serve piping hot with a side of rotis bread or rice and a salad.
I really enjoyed the flavor of this dish. Although, there are a two things I would do differently next time. Firstly, I would use boneless skinless chicken thighs. And secondly, I would reserve the yogurt and add it right before serving. Otherwise you end up with and, although very flavorful dish, not a luxuriously creamy one.
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|Serving Size: 1 Serving (605g)|
|Recipe Makes: 2|
|Calories from Fat: 211 (34%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 138.7mg||43 %|
|Sodium 240.5mg||8 %|
|Potassium 1932.4mg||51 %|
|Total Carbohydrate 50.9g||15 %|
|Dietary Fiber 18.8g||75 %|
|Sugars, other 32g|
|Protein 64.1g||92 %|
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Calories per serving: 624
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