Cardamom chicken with black pepper

Ingredients for 4 servings:

• 4 m.-sized onion(s)
• 5 cm ginger
• 2 large garlic cloves
• ½ tsp salt
• ½ tsp cayenne pepper
• ½ tsp black pepper, freshly ground
• 3 tbsp water
• 500 g chicken breast
• 3 tbsp oil (peanut oil)
• 1 stalk(s) cinnamon, medium
• 8 cardamom pods
• 2 large onions, cut into fine half rings
• ½ tsp cumin
• ½ tsp coriander
• 4 tbsp natural yogurt
• 5 tomatoes, finely diced
• 1 tsp salt
• ¼ tsp spice mix (Garam Masala)
• 3 tsp lemon juice
• 175 ml water

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Blend the marinade ingredients in a blender until you get a fine paste. Dice the meat, place it in a bowl, mix it with the marinade, and marinate for 3-24 hours in the refrigerator. To brown, heat the oil in a wide pot/pan. Stir in the cinnamon stick and cardamom pods for 10 seconds. Add the onions and fry until reddish brown, stirring constantly. Add the cumin and coriander, stirring once. Now stir in the yogurt a tablespoon at a time until it has combined with the other ingredients. Stir in the diced tomatoes for 1 minute. Reduce the heat slightly and add the chicken breast with the marinade, stirring until the meat turns light brown. Add 175 ml water, salt, and garam masala and bring to a simmer. Cook uncovered at a low heat until done, stirring occasionally.