Chicken Tarkari

Ingredient Name	Unit	Quantity
bay leaves	number	2
cardamom, bruised	number	5
chicken stock	cup	2
chicken, black and white, skinned, boned,	lbs	2
chili powder	tbsp	1
chopped cilantro for garnish	tbsp	2
cinnamon stick	number	1
cloves	number	5
coriander powder	tbsp	1
cumin powder	tbsp	1
fresh ground pepper	tbsp	1
garlic, minced	tbsp	1
ginger, minced	tbsp	1
musturd oil	tbsp	4
nutmeg, grated	tbsp	1/4
onion, chopped	cup	3
Salt	to taste
turmeric	tbsp	1
yogurt	cup	2
How to make Chicken Tarkari
In large bowl, combine chicken pieces, pepper, turmeric, and salt; toss well. In a non-stick sauce pan, heat oil. To the hot oil, add cloves, cardamom, cinnamon, and bay leaves; fry for 30 sec. Add chopped onions, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin, coriander, chili powder, and grated nutmeg. Mix them well for a minute or so on low heat. Increase the heat to medium, and transfer chicken pieces into the spice mixture; stir well to brown. Add yogurt, chicken stock to the browned chicken. Lower the heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti