2 lbs (900 g) chicken pieces

1/4 cup (60 ml) ghee or vegetable oil and butter

3 medium tomatoes, peeled

1 small bunch fresh cilantro, chopped

3 tablespoons (45 ml) black pepper

1 tablespoon (15 ml) coriander

1 teaspoon (5 ml) cumin

2 tablespoons (30 ml) cardamom

Salt

Remove the skin and excess fat from the chicken pieces.

Wash under running water, then pat dry with paper towels. Place in a bowl.

Add the ground spices to the chicken and toss to coat.

Heat a large skillet over medium heat. Add the ghee or vegetable oil. Brown the chicken on all sides, turning regularly (10-15 minutes).

Add the diced tomatoes and cilantro. Season with salt.

Cover and simmer until the chicken is cooked through and the juices have much reduced (15-20 minutes).

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