Chicken with Tindora

Servings: 4 - 6

Ingredients:

• Chicken - 1 whole (3-4 lb/2 kg), cut into small pieces
  
• Tindora - 1-1.5 lb (500-700 gms)
  
• Onion - 1 lrg, thinly sliced
• Tomato - 2, sliced
• Green chili - 3-4, thinly sliced (seeds removed if you don't like the heat)
• Garlic paste - 1.5 tsp
• Ginger paste - 1 tsp
• Whole cardamon - 4-5 pc
• Cloves - 4-5 pcs
• Cinnamon stick - 2 inch pc
• Bay leaf - 1 lrg or 2 med
  
• Chili powder - 1 tsp
• Cumin powder - 1 tsp
• Coriander powder 1.5 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste

Methods:

• 1. Wash and drain the chicken pieces. Set aside. Cut the tops and tails of the tindora and with a knife make some shallow cuts along the skin of the tindora for the flavour to enter. Set aside.
  
• 2. In a non-stick pan, heat 4 tbsp of oil. Add the cardamon, cinnamon, cloves and the bay leaf. Saute till they pop.
• 3. Add the onions and salt. Saute till translucent. Add the garlic and ginger. Saute till fragrant, about 2-3 min.
• 4. Add the chicken and all the dry spices to the pan. Stir to combine. Saute on med-high heat for about 10 min, stirring continuously.
• 5. Add the tindora. Stir to combine. Cover and simmer on med heat for 5- 10 min till the juices from the chicken are released.
  

• 
• 6. Add the tomatoes and 1 cup of hot water, reduce the heat to low-med and simmer for 35-45 min.
• 7. Make sure to stir in occasionally to avoid any burns at the bottom of the pot. If required, add 1/2 cup of water every time you stir.
• 8. After the 30 min mark, check the stew to see whether the chicken and tindora has been cooked through. If not, add half cup more water and stir to combine. Add the green chilies. Simmer for 10-15 more min.
  
• 9. Once cooked, serve with plain or flavoured rice.