http://midequalitygroup.co.uk/events/list/?tribe-bar-date=2024-07-19 INGREDIENTS 
1 kg chicken with bones cut into curry pieces
1 med onion – sliced
1 sprig curry leaves
1 large tomato – chopped
10 garlic cloves – crushed
5 red Chilies – crushed
2 inch ginger – crushed
1/2 tsp cumin
1/4 tsp mustard seeds
4 cardamom pods
5 cloves
1 cinnamon stick – broke up in small pieces
1 1/2 tsp garam masala powder
1 tsp paprika
1/2 tsp turmeric powder
2 tsp Shaan butter chicken masala
3 tbsp cooking oil
salt to taste
cilantro or green onions for garnish
http://vbrisket.com/category/mac/ METHOD
Add oil in a non stick pot and heat it up on medium flame
Add cardamom pods,cloves, cinnamon sticks, cumin seeds, mustard seeds and curry leaves and let it sizzle in hot oil for app a minute
Add onions and fry until translucent and slightly brown
Add crushed ginger, garlic and chili and fry until light brown
Add tomatoes and let it cook until it becomes soft and the oil separates (you can turn the heat to low and let it cook for app 3 minutes)
Add all the masala and mix properly , add about a 1/4 cup of water and let the masala cook until it dries up again
Add chicken and mix well, cover and cook on med – low heat for 5 minutes,
Add salt to taste and mix well, cover and cook until meat is soft.
As the chicken cooks it will release its own juices but it you want it to be more saucy, add app 1/2 cup of water.
Add cilantro or spring onions for garnish
SERVE HOT WITH RICE AND A WEDGE OF LEMON
