1 chicken - skinned and jointed
2 Tbsp oil/ butter
2 ground onions
1/2 tsp kashmiri mirch
1.5 Tbsp roasted, ground fennel seeds
1 tsp ginger powder
3 large tomatoes - skinned, deseeded and chopped
2 large cardamoms
350 ml water/ stock
Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
In the same oil, saute onions until golden brown in color.
Add the chilli powder, fennel seeds and ginger powder.
Stir well and season with salt.
Add tomatoes to the pan.
Stir in cloves and cardamoms.
Cook for 5 minutes before adding water/ stock.
Bring to a boil. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.