Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::4
Ingredients
5 tablespoons cooking oil
3 whole cloves
2 cardamom pods
2 large onions, finely chopped
3 green chile peppers, with seeds, chopped
4 cloves garlic, crushed
1 (1 inch) piece ginger, minced
1 teaspoon ground red chili pepper, or to taste
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
¼ cup water
½ (14 ounce) can tomato puree
1 teaspoon ground nutmeg
1 teaspoon garam masala
½ cup chopped fresh cilantro, or more to taste
Directions
Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and sauté until dark brown, 7 to 10 minutes. Add chile peppers, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Add ground chili pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
Stir in chicken and water; cook, stirring constantly, until water is incorporated, 2 to 3 minutes. Stir in tomato puree and nutmeg. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
Ladle into bowls and sprinkle garam masala over top. Garnish with cilantro.