Ingredients:

• 4 – Chicken breasts, cubed
• 3 cups – onion, chopped
• 2 cups – yogurt
• 2 cups – Chicken stock
• 5 -cloves
• 5 – cardamoms, bruised
• 1 inch – Cinnamon stick
• 2 – Bay Leaves
• 1 tbsp – garlic, minced
• 1 tbsp – ginger, minced
• 1 tsp – Turmeric
• 1 tbsp – cumin powder
• 1 tbsp – coriander powder
• 1 tsp – Red Chilli powder
• 1 tsp – freshly ground pepper
• 1/4 tsp – nutmeg, grated
• 4 tbsp – Mustard oil
• Salt to taste
• 2 tbsp – chopped Cilantro for garnishing

Method:

1. Combine chicken pieces, pepper, turmeric and salt and toss well.
2. Heat oil in a saucepan over medium heat.
3. When heated, add cloves, cardamom, cinnamon and bay leaves. Heat for about half a minute.
4. Add chopped onions and fry until brown. Put garlic and ginger into the onion mixture and fry for half a minute.
5. To this mixture, add cumin, coriander, chilli powder and grated nutmeg.
6. Mix them well for a minute or so on low heat.
7. Increase the heat to medium and transfer chicken pieces into the spice mixture. Stir well to brown.
8. Add yogurt and chicken stock to the chicken.
9. Lower the heat and let it simmer for about half an hour until chicken pieces are tender and the sauce has thickened up to a desired consistency.
10. When cooked, turn off the heat and add chopped cilantro to garnish.
11. Serve hot with rice or roti.

Recipe courtesy of Food-nepal.com