6 boneless, skinless chicken breasts
1 med. onion, peeled & quartered
3 cloves garlic, peeled
1" long & 1/2" wide piece of fresh ginger, peeled
1 stick of cinnamon (1 1/2")
Seeds from 3 whole cardamom pods
4 whole cloves
1/2 tsp. whole black peppercorns
1 bay leaf
3/4" hot dried red pepper
3 tbsp. oil
1 c. (8 oz.) tomato sauce
1/2 tsp. salt

In container of electric blender, combine onion, garlic, ginger, cinnamon, cardamom seeds, cloves, peppercorns, bay leaf, red pepper and 1 1/2 tbsp. water. Blend to a smooth paste. Heat oil in a 12 inch frying pan over high heat. Brown chicken breasts quickly (about 1 minute each side) and remove to a plate. Turn heat to medium and pour in paste from blender. Stir and fry 5 minutes. Add tomato sauce, 1/2 cup water and salt. Cover and simmer on lowest heat 30 minutes, stirring now and then. Add chicken and simmer on lowest heat about 5 minutes - just until breasts are cooked through. Serve with hot basmati rice, plain yogurt and peas. Spicy hot and wonderful! Serves 6.