• 600g diced chicken breast

• 2 tomatoes chopped small or blended into a paste/puree

• 2 green chillies finely chopped

• 5 tablespoons cooking oil

• 3 cloves

• 2 cardamom pods

• 2 large onions, finely chopped

• for many Indian restaurants 2.5cm piece root ginger, finely chopped

• 4 garlic cloves, crushed

• 1 teaspoon red chilli powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1 teaspoon turmeric

• salt to taste

• 1 teaspoon garam masala


Heat the oil in a large pan and add the cardamoms and cloves and wait for around a minute.

1. Add the onions and fry them until they have turned golden brown.

2. Add the green chillies, ginger and garlic and cook for around one minute.

3. Add the red chilli powder, cumin, coriander, turmeric, garam masala and salt, and stir for around 30 seconds.

4. Add the chicken and 40ml water to the mix and wait until it starts to boil.

5. Add the tomatoes/tomato puree and cook for around 8/10 minute on medium heat and stir frequently.

Check if the chicken is tender and finally garnish it with coriander and serve.