lovely simple spicy chicken dish, that is mainly flavoured by fresh chopped tomatoes and ginger. I love adding capsicum/pepper in this dish too, it adds to the wonderful aroma and gives a fantastic yummy finish. Instructions 1 chicken, cut into small pieces (12 or more pcs if possible) Marinate the chicken for at least an hour, up to overnight in: 1 tsp. ginger 1 tsp. garlic 2 tsp. red chili powder ¼ tsp. turmeric powder 2 tbsp. plain yoghurt 2 tsp. lemon juice Ingredients 1 tsp. coriander seeds, roasted then grinded into a powder 1 tsp. cumin seeds 3 whole pepper 2 cloves 2 pieces cinnamon sticks 2 cardamom pods ¼ cup oil plus 2 tbsp. butter 2 onions, chopped finely 6-8 medium tomatoes, chopped finely 1 chopped capsicum/pepper (optional) 1 tsp. fenugreek/methi leaves 2-3 green chilies, slit 1 tsp. red chili powder 1 tsp. ginger paste ½ tsp. garlic paste ½ tsp. cumin powder ½ tsp. garam masala salt to taste julienned ginger for garnishing coriander leaves, chopped Instructions Heat the oil n butter, add the whole spices (cumin, cardamom, cinnamon, pepper, cloves). Once they start to sputter, add the fenugreek/methi leaves, followed by the chopped onions. Fry the onions on medium heat until golden, then add the ginger and garlic, followed by the chopped tomatoes and 1 green chili. Cook until the tomatoes reduce in amount and thicken up, releasing the oil. Turn up the heat to high, now add the marinated chicken pieces. Stir fry them in this mixture on high heat for 5 minutes until the chicken turns color, then reduce the heat to low, add the cumin powder, chili powder and coriander powder plus half a cup of warm water. Cover the pot and let the chicken simmer on low heat for about 10 minutes. Check on it, stir and add some salt, then cover again and let it cook for another 8-10 minutes. Now check on the chicken, add the chopped capsicum/pepper, adjust salt and add the second green chili plus a bit of the coriander leaves (if you're not using capsicum, just add the salt and green chili n coriander leaves at this point). Cover and simmer again for another 5-8 minutes or until the capsicum has started to soften. Check if the chicken is done, squeeze the juice of half a lemon, sprinkle the garam masala and some chopped coriander. Turn off the heat once the chicken is done. Leave it to rest for about 20minutes covered before serving so that the flavors get properly infused into the chicken. Garnish with ginger and more coriander, and serve with either rice or naan...or whatever else you prefer!! :)