Ingredients

• 5 tablespoons cooking oil
• 3 whole cloves
• 2 cardamoms pods
• 2 large onions , finely chopped
• 3 greens chile peppers , with seeds, chopped
• 4 cloves garlic , crushed
• 1 , 1 inch
• 1 teaspoon ground red chili pepper , or to taste
• 1 teaspoon ground turmeric
• 0.5 teaspoons ground cumin
• 0.5 teaspoons ground coriander
• salt to taste
• 1.5 pounds skinless , boneless chicken breasts, cut into bite-sized pieces
• 0.25 cups water
• ½ , 14 ounce
• 1 teaspoon ground nutmeg
• 1 teaspoon garam masala
• 0.5 cups chopped fresh cilantro , or more to taste

Instructions

1. 1 Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and sauté until dark brown, 7 to 10 minutes. Add chile peppers, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Add ground chili pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
2. 2 Stir in chicken and water; cook, stirring constantly, until water is incorporated, 2 to 3 minutes. Stir in tomato puree and nutmeg. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
3. 3 Ladle into bowls and sprinkle garam masala over top. Garnish with cilantro.

Nutrition per serving