INGREDIENTS (serves 2-3)

(1)  chicken

 

(1 piece) fresh ginger - about an inch of root

 

(12-14) cloves of garlic

 

(1)  large onion

(1) cinnamon stick

 

(2) whole brown cardamom pods

 

(4) whole green cardamom pods

 

(1) whole star anise (use all 8 arms and the seeds inside them)

 

(12-14) black peppercorns

 

(6-8) cloves

 

(1 tsp) turmeric

 

(1 tsp) red chilli powder (or substitute fresh red chillies, diced)

 

(2) green chillies

 

(half cup) yoghurt

 

(quarter cup) oil - or ghee, if available

 

(salt) to taste (but please use at least *some* salt - it just won't work without it!)

 

fresh coriander leaves (optional)

PROCEDURE

(1)  Clean and joint chicken. Remove skin.

 

(2)  Mince garlic and ginger.

 

(3)  Heat oil in a large frying pan on a medium flame.

 

(4)  Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Sauté until the onions are cooked but not browned.

 

(4)  Add the chicken, turmeric, and chilli powder and cook on a medium heat, stirring often.

 

(5)  When the oil starts to separate (the gravy will have oil floating on its surface), add the yoghurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves.

NOTES

A cardamom pod is not the same thing as a cardamom seed. A pod is about the size of a pea, and contains seeds inside it. Don't substitute the ground version of any of the whole spices, the effect will not be the same. Avoid white cardamom pods.

You may want to remove the smaller whole spices prior to adding the yoghurt so that unwitting guests don't eat them. Try the recommended quantity of garlic. The flavour is surpassingly subtle. More yoghurt makes more gravy but extends cooking time. Vary the amount of chillies to suit your taste. This recipe is medium hot. The spice quantities may be varied to suit your preferences.