Ingredients
- 500 g chicken thighs and or breasts diced
- 1 large onion, sliced
- oil
- salt
- 50 g tomato puree
- 5-20 dried chili
- 3 tbsp malt vinegar
- 1 tbsp sugar
- 6-7 cloves
- 10 coriander seeds
- 4-5 cardamom seeds
- 2 star anise
- 10 black peppercorns
- 1 small cinnamon
- 1 tbsp garlic paste
- 1 tbsp ginger paste
Preparation
Remove the seeds from the chili, then pour boiling water on the chili. Leave it for 20 minutes.
Dry roast the spices, and grind them in a mortar.
Drain the water from the chilies. Put them in a blender with the vinegar, and the sugar. Blend it into a fine puree. If it’s too dry add some water.
Put some oil in a pan, add the onions, after a few minutes of cooking add the chicken. Roast the chicken until light brown, add the tomato puree, the ginger, the garlic, the spices, salt, the chili puree, the butter and some water.
Cover it, and cook on low heat it for 30 minutes.
Garnish it with some yogurt and fresh coriander.