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1
The marinade needs to be a smooth paste.Put the 1st 6 ingredients, EXCEPT chicken, into a blender with a splash of water and puree.
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2
Place sliced chicken in a bowl and spread the marinade over, coating each piece. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight is best.
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3
When you're ready to cook the dish, put a large pot, preferably heavy bottomed, over a medium heat. Add the oil. When it's hot stir in the cinnamon and cardamom for a few seconds.
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4
Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
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5
Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
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6
Add the tomato paste and mix in well, reduce the heat.
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7
Put the chicken and its marinade into the pan and cook for about 5 minutes.
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8
Pour the water into the pan and still in the garam masala if you have any. I have made this without it and it is so flavorful that I didn't really miss it.
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9
Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoon able consistency. Remove from heat, stir in lemon juice and serve.
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10
I serve this with naan bread, mango, peach or apricot chutney, and rice flavored with cooked onions. You want a fairly plain rice as the dish is so flavorful a strongly seasoned rice would mask the wonderful flavors of the dish.
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11
Servings being difficult to judge as a serving is different to everyone. So I am listing this as 4 servings for hearty appetites. Cooking does not include marinating time. Boneless thighs work well for this too; just cut into fairly wide strips.
