This is a chicken curry from the north of India. Serve with a side of rice and some soft naan bread for a complete meal.
If you don't have ginger garlic paste, use equal amounts of finely grated garlic and ginger root.
Cardamoms, cloves and peppercorns should be ground after toasting. Best to use also dried chillies also freshly ground. - 18 Sep 2011
excellent - 05 Nov 2012 (Review from Allrecipes India)
I just added tomato and rum. It tasted.....WOW..... - 19 Nov 2015 (Review from Allrecipes India)