Braised Chicken with Onions and Tomatoes

Yield: 6 portions

Vegetable oil – 3 Tbsp.
Large onions, thinly sliced – 4
Ginger root, peeled and minced – 3-in
Garlic cloves, minced – 8
Green serrano chiles, chopped – 2 to 3
Chicken, cut into pieces – 2 (3 lb. each)
Large tomatoes, coarsely chopped – 5
Black cardamom pods – 3 to 4
Cinnamon stick – 2 (1-in. piece)
Whole cloves – 5 to 6
Whole black peppercorns – 6 to 8
Small bay leaves – 2
Ground coriander – 3 Tbsp.
Ground cumin – 2 Tbsp.
Cayenne pepper – 1 tsp.
Turmeric – 1/4 tsp.
Plain yogurt – 1/2 cup
Dark rum – 1/4 cup
Salt – 1 tsp.
Fresh cilantro – as needed

Method:-

1. Heat oil in large saucepan over high heat. Add onions and sauté 2 minutes. Stir in ginger, garlic and chiles.
2. Add chicken pieces and brown lightly.
3. Add tomatoes and remaining spices, yogurt, rum and salt. Reduce heat to low and braise 40 minutes until chicken is cooked through. Serve with cilantro and rice.