Ingredients :
Total butter 1 stick
one chicken, skin removed, into 10 pieces
4 garlic cloves, halved
1 medium fresh green chilli, seeded,
one piece of fresh ginger, peeled, coarsely chopped
2 cups finely chopped onions
8 elaichi (cardamom) pods,
9 laung set aside.
2 tsp jeera
1 tsp chilli powder
One 1 1/2 inch piece dalchini (cinnamon) stick
2 -3 tomatoes,chopped, with juice
1/4 cup fresh corriander.
salt to taste.

Method:
Heat in large kadai 3 tbsp butter (heat until foam is going down) brown on medium heat 1/2 the chicken pieces. Transfer to plate,repeat with 3 more tablespoons butter and remaining chicken.

Add to kadai the garlic/onion/spice mixture stirring constantly. Cook it for 10 mins or until liquid has evaporated.

Add jeera, chilli powder , dalchini,add and cook for 10 mins then add whole tomatoes,chopped, with juice 1/2 teaspoon salt.

Add the chicken and its juices reduce heat to low, cook covered 30 mins,until chicken is tender and sauce is thickened. Garnish with 1/4 cup fresh corriander.