Pan-fried chicken with two onions

Ingredients

• Chicken (with bones), 1 kg
• Onions (diced): 4 large
• 2 tablespoons of finely chopped garlic
• Grated ginger: 1 tablespoon
• 120 ml of yogurt
• Dried, ground hot pepper spices: 1 teaspoon
• Half a teaspoon of turmeric powder
• 1 tablespoon of ground cilantro
• Ground spices: 1/2 teaspoon
• cardamom, cinnamon, cloves, to taste
• To taste
• olive oil: 1/2 cup
• Onion (cut into large pieces for presentation): 2
• 4 fresh hot peppers (sliced)
• Chopped parsley: 1/4 cup

First, heat some oil paint in a pot, then add the cardamom, cloves, and juniper berries.

Next, add the chopped onions and cook them until they are lightly golden.

Next, add the garlic and ginger paste, and mix well.

Now, add all the spices (turmeric, chili pepper, cilantro, cumin) and lightly moisten with water to help them combine.

Once the spices have released their aromas, add the chicken pieces and mix well.

Now, cover the dish with yogurt and let it rest for 10 minutes, stirring occasionally to ensure the spices are well mixed with the meat.

Once the meat is cooked, cover it with large chunks of onion and fresh chili peppers, then cover and let it simmer.

After 5 minutes, remove the lid and sprinkle with fresh parsley before serving.