1. Heat the ghee or vegetable oil over low heat in a large skillet;cook the onions, stirring occasionally, until softened and golden, about 19 minutes. 2. Add the tomatoes, nigella seeds, peppercorns, cardamom, cinnamon, chili powder, garam masala, garlic and ginger paste, and some salt and cook, stirring constantly, for 5 minutes. 3. Add the chicken and stir for 5 minutes to coat in the spices; stir in the yogurt, cover, and simmer 10 minutes. 4. Stir in the chopped cilantro, chiles, and lime juice; transfer to a serving platter. 5. Garnish with additional cilantro sprigs and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
