Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         chicken breasts -- skinned
   4      large         onions -- coarsely chopped
   1      inch          fresh ginger root -- peeled and chopped
   4      cloves        garlic -- peeled and chopped
   4      tablespoons   vegetable oil
   1      teaspoon      ground turmeric
   1      teaspoon      ground coriander
   1      teaspoon      ground cumin
     1/2  teaspoon      chili powder
   7      ounces        canned tomatoes
   6      ounces        warm water
   2                    cinnamon sticks -- broken up
   4                    cardamom pods -- split
   4                    whole         cloves
   2                    bay leaves
   1 1/4  teaspoons     salt
   2      tablespoons   ghee
   1      large         onion -- thinly sliced
   1      tablespoon    fresh coriander -- chopped

Preparation:

Cut each chicken breast into 3 pieces. Wash and dry well. Place chopped onion, ginger and garlic in a food processor and blend to a smooth paste; add a little water if necessary. Heat oil in a large pan over a medium heat and add onion puree. Stir fry for 4-5 minutes and then add turmeric, coriander, cumin and chili powder, fry 5 minutes stirring gently. Add juice from canned tomatoes a little at a time to prevent spice from sticking to pan; add chicken and fry over medium heat until it is no longer pink. Pour in water, cinnamon, cardamom, cloves, bay leaf, salt and tomatoes. Bring to a boil, cover and reduce heat; simmer for about 25 minutes or until sauce is fairly thick; cook a little longer uncovered to thicken sauce if required. Heat ghee in a separate pan, saute sliced onions and add along with coriander to chicken mixture.