Ingredients
Boneless and skinless chicken breasts, cut in half (2), all purpose flour (1 tbsp), cayenne ( ¼ or ½ tsp), turmeric (1 tsp), ground cumin (2 tsp), curry powder (2 tbsp), boneless and skinless chicken thighs (3 to 4), coconut milk (1 cup), chicken stock (3/4 cup), stemmed and minced Serrano or jalapeno chilies (2), clarified butter (3 tbsp), minced garlic cloves (4), diced, yellow onion (1 large), kosher salt and ground cardamom (a pinch).

Method of preparation:-
Take a small bowl, mix cardamom, cayenne, turmeric, cumin and curry powder in it. Mix all these spices properly. Take a plastic or brown paper bag, put the half of this mixture and flour in it. Blend this mixture by shaking it. Take chicken and cut it into small pieces and then add the pieces to the bag of spices. Shake the bag to coat the chicken properly. Take a shallow bowl, place the chicken in it and keep the bowl in the refrigerator for about 1 to 3 hours. Now take a large heavy frying pan, place it over medium heat. Heat the clarified butter in it and add onions in it and cook them for about 15 minutes until they get soft. Then add chilies and garlic in it and cook them for about 2 minutes. Mix the rest of spice mixture in it and then add chicken in it. Now increase the heat to medium high and cook the chicken by stirring irregularly. Turn down the heat to low, add stock in it, cover the pan and keep it to simmer for about 20 minutes until the chicken gets cooked. Add coconut milk and mix salt in it. Take off the pan from heat and then serve it at once.

Number of servings – 4 to 6