Here is a recipe I quickly came up with last night and I am going to experiment with different spices and see what can be done. However, I was pretty impressed with the first result.
Ingredients
For the Masala (mixture of spices)
Two heaped tablespoons coriander powder
Half a teaspoon coriander seeds
Half a teaspoon turmeric powder
1 teaspoon cinnamon powder (not to be confused with the common lookalike Cassia)
2 1/2 tablespoons ginger powder
6 cardomon pods
Half a teaspoon clove powder
1 teaspoon onion granules
1 tablespoon black pepper, crushed
1 Bay leaf, crumbled with fingers
Other Ingredients
1 Large onion sliced
A 0.7kg Chicken
6 cloves garlic
1 1/2 cups of Redfox's "tomato" sauce
Half a lemon juiced (optional)
100-150g of ghee/butter/lard
Sea salt to taste
Black pepper to taste (optional)
Fresh coriander leaf to serve (optional)
Method
1. De-bone the chicken. Use all meat on the chicked and chop into thin slices or chunks. Keep carcass for broth or discard. Cover and set aside.
2. Add the ginger powder, cinnamon, clove, cardomon pods, coriander powder, coriander seeds, turmeric, black pepper, onion granules and bay leaf into a pestle and mortar and crush until fine and powdery.
3. Chop the garlic into chunks and add to the spice mix in the pestle and mortar, crush the garlic chunks until they form a Masala paste.
4. Add 40g of ghee to a large saucepan or wok on a moderate heat. Then add the Masala paste and cook for 2-3 minutes. Then add the sliced onion to the pan, stir and then cover. Allow the onions to cook with the mixture until soft and translucent. TIP: You may want to add small amounts of water to the pan at intervals of 4-5 minutes to prevent the mixture from sticking to the bottom and burning.
5. Once the onions are translucent, add the chicken slices and cook on a moderately high heat for 4 minutes until the chicken is mostly white in colour on the outside.
6. Then add the "tomato" sauce to the mixture. You can also add in a few pinches of salt at this point and also the rest of the ghee. Stir until the well-mixed and cover with a lid and allow to simmer on a low heat for a minimum of 30 minutes (longer if possible).
7. Taste! If you would like it to be extra spicey add more black pepper! When it has finished cooking, you can add a dash of lemon juice and mix in to give it bit of a twist if you like
8. Enjoy your meal.
Ingredients
For the Masala (mixture of spices)
Two heaped tablespoons coriander powder
Half a teaspoon coriander seeds
Half a teaspoon turmeric powder
1 teaspoon cinnamon powder (not to be confused with the common lookalike Cassia)
2 1/2 tablespoons ginger powder
6 cardomon pods
Half a teaspoon clove powder
1 teaspoon onion granules
1 tablespoon black pepper, crushed
1 Bay leaf, crumbled with fingers
Other Ingredients
1 Large onion sliced
A 0.7kg Chicken
6 cloves garlic
1 1/2 cups of Redfox's "tomato" sauce
Half a lemon juiced (optional)
100-150g of ghee/butter/lard
Sea salt to taste
Black pepper to taste (optional)
Fresh coriander leaf to serve (optional)
Method
1. De-bone the chicken. Use all meat on the chicked and chop into thin slices or chunks. Keep carcass for broth or discard. Cover and set aside.
2. Add the ginger powder, cinnamon, clove, cardomon pods, coriander powder, coriander seeds, turmeric, black pepper, onion granules and bay leaf into a pestle and mortar and crush until fine and powdery.
3. Chop the garlic into chunks and add to the spice mix in the pestle and mortar, crush the garlic chunks until they form a Masala paste.
4. Add 40g of ghee to a large saucepan or wok on a moderate heat. Then add the Masala paste and cook for 2-3 minutes. Then add the sliced onion to the pan, stir and then cover. Allow the onions to cook with the mixture until soft and translucent. TIP: You may want to add small amounts of water to the pan at intervals of 4-5 minutes to prevent the mixture from sticking to the bottom and burning.
5. Once the onions are translucent, add the chicken slices and cook on a moderately high heat for 4 minutes until the chicken is mostly white in colour on the outside.
6. Then add the "tomato" sauce to the mixture. You can also add in a few pinches of salt at this point and also the rest of the ghee. Stir until the well-mixed and cover with a lid and allow to simmer on a low heat for a minimum of 30 minutes (longer if possible).
7. Taste! If you would like it to be extra spicey add more black pepper! When it has finished cooking, you can add a dash of lemon juice and mix in to give it bit of a twist if you like
8. Enjoy your meal.
this looks SO good! 
