Servings: 4

700 g chicken thighs, skinned 700 g chicken thighs, skinned
3-4 fresh green chilies, seeded and chopped 3 to 4 fresh green chilies, seeded and chopped
25 g chopped fresh coriander leaves 25 g chopped fresh coriander leaves
2 T chopped fresh mint leaves 2 T chopped fresh mint leaves
1 T ginger paste 1 T ginger paste
2 t garlic paste 2 t garlic paste
½ t ground turmeric ½ t ground turmeric
4 green cardamon pods, top of each pod split open 4 green cardamon pods, top of each pod split open
4 cloves 4 cloves
5 cm piece of cassia bark or cinnamon stick 5 cm piece of cassia bark or cinnamon stick
1 T dhanna-jeera powder* 1 T dhanna-jeera powder*
125 g whole milk yogurt, beaten 125 g whole milk yogurt, beaten
1 tsp salt, or to taste 1 tsp salt, or to taste
1 medium onion, finely sliced 1 medium onion, finely sliced
25 g ghee or unsalted butter 25 g ghee or unsalted butter
1 red pepper, cut into julienne strips 1 red pepper, cut into julienne strips
1/2 t Balti garam masala ½ t Balti garam masala
1 T lime juice 1 T lime juice

Put the chicken in a karahi or heavy bottomed sauce pan.  Add the next 12 ingredients (everything before the onion).  Place the pan over medium heat and stir until the contents begin to sizzle.  Reduce heat to low, cover the pan and cook 35 to 40 minutes, or until chicken is tender.
Increase the heat to medium and add the sliced onion. Continue to cook, uncovered, until all the liquid evaporates, stirring frequently.
Add the ghee or butter, reduce heat to low and stir-fry the chicken for 4 to 5 minutes.
Add peppers and garam masala, stir fry for 2 to 3 minutes, then add the lime juice. Stir well to mix all the ingredients before serving

I used boneless chicken thigh reduced the cooking time in step 1 by about half.  I used boneless chicken thigh reduced the cooking time in step 1 by about half.
*Dhanna-jeera powder is a mixture of coriander and cumin seeds which are mixed and ground together (the cookbook says that the mixing and grinding together gives a different flavor than using ground coriander and ground cumin individually).  You can make your own by grinding together a mix of 60% coriander and 40% cumin.  *Dhanna-jeera powder is a mixture of coriander and cumin seeds which are mixed and ground together (the cookbook says that the mixing and grinding together gives a different flavor than using ground coriander and ground cumin individually).  You can make your own by grinding together a mix of 60% coriander and 40% cumin.