1 kg/2.2 lbs. chicken joints
3 lg. onions, finely chopped
175 ml./6 fl. oz. water
1-inch cube of root ginger, peeled and grated
2-4 cloves garlic, peeled and crushed
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground ajwain or caraway
1/2 tsp. ground turmeric
1/2 chili powder
2 cinnamon sticks, 2-inch long each, broken up
2 black cardamoms, split open the top of each pod
4 whole cloves
5 tbsp. cooking oil
1 1/4 tsp. salt or to taste
1 tbsp. tomato puree
1-2 fresh green chilies, sliced lengthwise; seeded for a milder flavor
2 tbsp. chopped coriander leaves

Skin and cut each joint into two; separate leg from thigh and cut each breast into 2 pieces. Wash and dry on absorbent paper. Put the chicken in a saucepan; add half the chopped onions, water, ginger, garlic, coriander, cumin, ajwain, turmeric, chili powder, cinnamon, cardamom and cloves. Bring to the boil, stir and mix thoroughly. Cover and simmer for 20-25 minutes.

In a separate pan heat the olive over medium heat and fry the rest of the onions until they are golden brown. Remove each piece of chicken with a pair of tongs and add to the onions. Fry over medium heat until the chicken is brown, about 5 minutes.

Now add half the spiced liquid in which the chicken was cooked. Stir and fry for 4-5 minutes. Add the rest of the liquid and fry for a further 4-5 minutes.

Add salt, tomato puree, green chilies, and coriander leaves. Stir and fry on low heat for 5-6 minutes. Remove from heat.

WATCHPOINT: Reduce the cooking time for boneless chicken and in stage 3, fry the chicken for a little longer to reach the paste-like consistency required.