Imperial Chicken Curry

Step 1

In a small dry frying pan, heat the cloves, cumin seeds, chillies, cardamom, poppy seeds, fennel seeds, coriander seeds, peppercorns and salt for about 30 seconds until fragrant. Tip the contents into a spice grinder or pestle and mortar and grind into a fine powder.

Step 2

Mix the powder with the yoghurt and then pour over the chicken. Mix well to cover all the chicken pieces, cover then set aside while you prepare the onion paste.

Step 3

Heat the oil in a large pan over a moderate heat and gently fry the onion, garlic and ginger for 10 minutes until very soft and golden. Remove from the heat and let the mixture cool slightly before blending together in a food processor or with an stick blender until smooth. Return the onion paste back to the pan then mix in the chicken and marinade and cinnamon sticks. Bring this to a bubbling simmer then reduce the heat to very low and simmer gently for 40 minutes, partially covered until the chicken is tender and the sauce thickened. Remove from the heat and adjust salt levels if neccessary.

Step 4

I garnish mine with tomatoes and coriander and sometimes a few toasted almonds and serve alongside Indian breads or fluffy basmati rice.