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Chicken rogan Josh
2 inches fresh ginger 
8 cloves peeled garlic
2 cups water
10 tbsp.vegetable oil
2 lbs. cubed chicken breasts 
10 pods whole cardamom
2 leaf bay leaves
6 whole cloves
10 whole peppercorns
1  cinnamon stick 
2 medium onions 
1 tsp. ground coriander
2 tsp. ground cumin
5 tsp. cayenne pepper
1 1/4 tsp. salt
6 tbsp. plain yogurt
1/4 tsp. garam masala
fresh, ground black pepper to taste
   Put the ginger, garlic, and 4 tablespoons water into the container of an electric blender. Blend well until you have a smooth paste.
   Heat the oil in a wide, heavy pot over a medium-high flame. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once
and wait until the cloves swell and the bay leaves begin to take on color.
This just takes a few seconds. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium-brown color. Put in the
ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika-Cayenne, and salt. Stir and fry for another 30 seconds. Add the
fried meat cubes and juices. Stir for 30 seconds. Now put in I tablespoon of the yoghurt.
 Stir and fry for about 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time,Stir and fry another 3-4 minutes.

   Now add 1 1/4 cups of water . Cover,
turn heat to low, and simmer for about an hour or until meat is tender. (The meat could also be baked, covered in a preheated 350'F oven for the same
length of time or until tender.) Every10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to
medium, and boil away some of the liquid. You should end up with tender meat in a thick, reddish-brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in.

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