1/2 cup coconut milk and 1/2 cup of water
1 tsp methi leaves & a pinch of asafoetida
1 1/2 lb chicken breasts (cubed into bite sizes)
3 tbsp olive oil
2 cinnamon sticks
5 green cardamom pods
1 large onion (finely chopped)
4 garlic cloves (finely chopped)
2 tsp freshly minced ginger
1 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp cayenne chili (use 1/2 tsp if you prefer spicy hot)
1/4 tsp turmeric powder
1 & 1/2 tsp paprika
1 tsp garam masala
1/2 tsp salt
1/4 tsp coarse black ground pepper
2 tsp tomato paste
3 tbsp plain yoghurt
2 tbsp fresh cilantro (finely chopped)
Heat the oil in a frying pan over medium-high heat. When hot, add the cardamom pods and cinnamon sticks; leave for 2 minutes and then remove. This will flavor the oil, giving it a wonderful aroma. Add the onions and cook while stirring for approximately 10 minutes until brown. Add chopped garlic and ginger; saute for 2 minutes. Add the following spices: cumin, coriander, chili, turmeric, paprika, garam massala, salt, black pepper, and a pinch of asafoetida; saute the spices for about 2 minutes. Add tomato paste, yogurt, and coconut milk.
Mix all ingredients well, then add the chicken (make sure chicken is coated with the sauce before adding the water). Last, add water, lower the heat, and simmer for 30 minutes stirring frequently to prevent burning. Add methi leaves, and fresh cilantro; cook uncovered for about 8 minutes to thicken the sauce.
Serve over a bed of Basmati rice.