Al Farooj Al Makhli

Method

Cut the chicken into medium pieces and pat dry. Heat ghee in a large heavy-bottomed pot over medium-high heat and fry the chicken pieces in batches until lightly golden, then set aside. In the same pot, fry the sliced onions until golden and caramelised, then add the crushed garlic and grated ginger, cooking for 2 minutes until fragrant. Add the ground spices (cumin, coriander, turmeric), cardamom pods, cinnamon stick, bay leaves, and green chillies, stirring constantly for 1 minute to bloom the spices. Return the chicken to the pot, season with salt and black pepper, pour in the stock, and bring to a simmer. Cover and cook on low heat for 45-50 minutes until the chicken is tender and the sauce has reduced slightly. Finish with fresh coriander, mint, and a squeeze of lime juice just before serving.