Ingredients

• 1 head garlic
• cloves separated and peeled
• 100g/3½oz fresh root ginger
• peeled
• 3 tbsp vegetable oil
• 5 tbsp ghee
• 8 cardamom pods
• 4 bay leaves
• 4 cinnamon sticks
• 5 onions
• finely chopped
• 1 tbsp salt
• 1 whole chicken
• jointed
• skin removed
• steamed pilau rice
• to serve

Directions

• Blend the garlic
• ginger
• vegetable oil and 4 tablespoons water to a purée in a food processor.
• Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and fry for 1-2 minutes
• then add the cardamom pods
• bay leaves and cinnamon sticks.
• Add the onions and fry for 4-5 minutes
• or until slightly browned.
• Add the salt and 500ml/17fl oz water. Bring the mixture to the boil
• then reduce the heat until it is simmering. Half-cover the pan with the lid and simmer for 12-15 minutes
• or until the water has nearly evaporated.
• Stir the onion mixture
• then add another 500ml/17fl oz water. Simmer
• half-covered
• as before
• for 12-15 minutes.
• Repeat this process 5 more times - this draws all of the natural sweetness from the onions and helps break them down to sweet and silky sauce.
• Add the chicken pieces and cover with 250ml/9fl oz water. Bring the water to the boil
• then reduce the temperature until it is simmering. Cover the pan with the lid and cook the chicken for 15-20 minutes
• or until cooked through. (The chicken is cooked through if the juices run clear when the thickest part of the chicken is pierced with a skewer and no trace of pink remains.)
• Serve in bowls with steamed pilau rice.