For the chicken, add all the ingredients to a bowl and set aside in the fridge for at least 4 hours to marinade and tenderise. Heat a BBQ for indirect cooking (or you can do this in a pan on the stove) Place a cast iron pot over the heat and add the ghee. Once hot, add the cinnamon, cloves, onions, and curry leaves and cook for 5-6 minutes.. Instructions. Wash the chicken with cold water and cut into 3/4-inch (2 cm) pieces. Pour the oil into a large skillet and place over medium heat. When the oil is heated, add the garlic, ginger and onion. Sauté until the onion is golden brown, stirring frequently, about 7 minutes. Add the cumin seeds.
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Instructions. Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy. For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic.. To make the sauce; Heat 2 tablespoons of oil in a large saucepan over a medium-high heat and add the chicken and onions then cook for around 10 minutes until lightly golden. Stir in the curry paste and then add the chopped tomatoes. Bring to boil, turn down to a simmer and then cook for 15-20 minutes to bring out all of the flavours.
