Chicken & Onions


  • 3/4 c oil
  • 4 med onions, finely chopped
  • 1 1/2 tsp ginger, chopped
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp garlic, crushed
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • 3 whole cardamoms
  • 3 peppercorns
  • 3 tbsp tomato paste
  • 4 skinless chicken breasts, halved
  • 1 1/4 c water
  • 2 tbsp lime juice
  • 1 green chili
  • fresh cilantro


Heat oil in a large saucepan. Add onion and cook until golden.

Reduce heat and add ginger, garam masala, garlic, chili powder, ground coriander, whole cardamoms, peppercorns. Stir occasionally.

Add tomato paste and stir fry for 5 – 7 minutes.

Add the chicken pieces, toss to coat with the spiced onion mixture.

Pour water into the pan, cover and simmer for 20 – 25 minutes.

Add lime juice, green chili and cilantro.

While I was away for the weekend, he got busy and prepped some meals for our lunches this week.  This one is a gem. Reheated as a leftover it is at its very best as the spices have settled and mingled in a most alluring manner.  Served with an aromatic rice, subtly flavoured with cardamom pods, peppercorns and cloves, it is the perfect at-work antidote to winter storms.  Follow it with a richly nuanced chai  and you just might be in Agra.