Ingredients:
1 stick butter
1 (3 lb.) chicken, skin removed and cut into 10 pieces
4 garlic cloves, halves
1 medium fresh hot green chilli, seeded
1 (2.inch) piece ginger, peeled and coarsely chopped
2 cups finely chopped onions
8 cardamom pods, cracked
9 whole cloves
2 teaspoons cumin seeds
1 teaspoon chilli powder (un-spiced ground red chills)
1 (1 1/2.inch) piece cinnamon stick
1 (16 oz.) can whole tomatoes, chopped, with juice
1/2 teaspoon salt
1/4 cup fresh coriander
Combine garlic, chilli and ginger in a blender and process for 15 seconds. Add onions and process for 15 seconds. Add cardamom pods and cloves and process for 15 seconds. Set aside.
Heat 3 tablespoons of the butter in a large skillet until the foam subsides. Over medium heat brown half the chicken pieces on all sides. Transfer to a plate. Repeat with 3 more tablespoons butter and remaining chicken.
Add remaining butter and garlic/onion/spice mixture to pan and cook, stirring constantly, for 10 minutes or until liquid has evaporated. Add cumin seeds chilli powder and cinnamon stick and cook for 2 minutes, stirring constantly. Add tomatoes, with their juice and salt.
Cook, stirring often, for 10 minutes. Add chicken and its juices. Reduce heat to low. Cook covered for 30 minutes, until chicken is tender and sauce is thickened. Garnish with fresh coriander to serve.