Ingredients:

• 8 pieces or 1.5kg chicken pieces skinned
• 2 medium onions roughly chopped
• 50g ghee or vegetable oil
• 6 cloves
• 6 green cardamom pods, lightly bruised with a rolling pin
• 3cm piece of cinnamon stick
• 1 tsp salt
• ½ - ¾ tsp Kashmiri chilli powder or to taste
• 200ml water
• 125ml thick Greek-style yogurt mixed with 125ml water
• 3 black cardamom pods seed only, finally ground
• 2 tbsp raisins, soaked in 4 tbsp boiling ater for 10 mins, drained

Method:

1. Blend the onions in a blender to a paste adding a splash of water if needed.
2. Heat the ghee / oil over a medium heat, add the cloves, green cardamom and cinnamon stick and fry for 30 seconds.
3. Stir in the onion paste and salt and fry for  10 minutes until the liquid has evaporated and the onions are softened and translucent but not coloured.
4. Stir in the chilli powder and turmeric, then add the chicken pieces to the pan and cook for 10 mins to brown slightly.
5. Add the water and dessicated coconut, bring to a simmer and cook for a further 10 mins.
6. Take the pan off the heat and stir in the yogurt mixture, then return to the heat and bring to a simmer.
7. Cook uncovered for 30 minutes. adding a little water if it starts to stick, until the chicken s cooked and the masala thick and rich.
8. Stir in the black cardamom and raisins and serve