1. Cut chicken into10 pieces while skinning it. Combine and process for 15 seconds while adding garlic cloves, green chilli, fresh ginger, onions, cardamom pods and cloves. Set it aside.
2. Then in a large saucepan heat the butter (heat until foam is going down) and heat the chicken pieces ("lightly browned on all sides) Later on transfer it to a plate while adding 3 more tablespoons butter.
3. Then add butter to pan and heat, stirring constantly the rest of the butter while adding garlic, onion, spice mixture for 10 minutes or until liquid has evaporated.
4. Add cumin seeds, chilli powder, cinnamon stick and heat for a further 10 seconds.
5. Later add tomatoes and cook, stirring often, for 10 minutes, with 1/2 teaspoon salt.
6. Then add the chicken to juices, reduce heat to low, cook covered 30 minutes, until chicken is tender and sauce is thickened. Garnish with up fresh coriander
260Chicken 3 lbs.Garlic cloves 4Hot green chilli 1Ginger (chopped) 1Onions (chopped) 2Cardamom pods 8Cloves (Cracked) 9Butter 3 tablespoonsChicken 1/2 pieces
