120gms fresh corriander leaves and stalks
1 medium onion, chopped
2 green chillies, chopped
7 or 8 large cloves garlic
about 1 inch fresh ginger, peeled and roughly chopped
1/2 teaspoon black pepper
1 teaspoon corriander seeds
1 teaspoon cummin seeds
1 tbsp white or black poppy seeds
1/4 teaspoon cloves
1 stick cinamon
6 green cardamon pods
1 tbsp vegetable oil
1 onion, chopped
1 kg chicken pieces without skin
1 cup water
salt to taste
1 tbsp butter
juice of 1 lemon
small amount of corrainder leaves for garnish
Blend all paste ingredients except dry spices. Grind the dry paste spices (except cardamon which should be bruised with the back of a spoon and put in whole at the end). Add spices to paste and mix well.
Heat the oil and fry the onion until it starts to brown. Add the paste and fry for a further 10 minutes. Stir in the chicken, water, salt and butter. Reduce heat and simmer gently until chicken is cooked (about 30 minutes).
Add lemon (you should always do this at the end as cooking destroys vitamin C) and sprinkle with the remaining corriander granish. Serve with rice.