Place the garlic, ginger, chillies and
coriander stalks in the small bowl of
a food processor with a good pinch of
salt, and blend to a fine paste – or grind to a paste using a pestle and mortar.
Heat 2 tbsp of the ghee or oil in a
large pan, add the onions and cook
slowly for 15-20 mins until golden and
caramelised. Tip in the garlic-ginger
paste, turn up the heat and cook for
a further 5 mins. Add the ground
spices and cook for 2 mins more until
fragrant. Scoop the spicy onion mixture
out of the pan into a bowl.
Add the remaining ghee or oil to the
pan and cook the chicken over a
medium-high heat until browned all over.
Tip into a bowl, cover and set aside.
Return the onion mixture to the pan
along with the whole spices, tomatoes
and a can full of water (400ml). Bring
to the boil, then cover and simmer
gently for 40 mins.
Return the chicken to the pan and
cook, uncovered, for a further 10 mins
until the sauce has thickened and
the chicken is cooked through. Stir
in the yogurt and cream, season well
and scatter with coriander leaves.
Serve with chapatis and rice.