Title: Andy's murgh kurma
 Categories: Main, Dishes
      Yield: 4 Servings
 
      6    Green cardamon pods
      1 kg Chicken meat
    250 ml Plain yogurt
      7    Whole cloves
      5 ml Salt
     10 ml Cinnamon
      5 ml Turmeric
      1 md Onion
      7    Szechuan peppercorns
     60 ml Vegetable oil
      2    Bay leaves
      3    Garlic cloves (to taste)
      1 ml Ginger root
      5 ml Black pepper
     50 ml Tomato puree
    250 ml Water
 
  1.  Thoroughly clean the chicken pieces, then marinate with yogurt
  and salt for 1 hour.
  
  2.  Meanwhile, prepare the spices. Chop the garlic and ginger, then
  add black pepper to this mixture. Set aside in a small bowl.
  
  3.  Near the end of the hour of marinating, melt the shortening in a
  coverable skillet (woks will do).  Chop the onion, and brown in the
  skillet for about 10 minutes.
  
  4.  After the onions are ready, add the garlic/ginger/pepper mixture.
  Let simmer for approximately 5 minutes, then add the chicken.
  
  5.  Let the chicken simmer for approximately 30 minutes or until
  cooked.
  
  6.  Add the cardamons, cloves, cinnamon, turmeric, and bay leaves.
  Leave them whole. Simmer for 5 minutes.
  
  7.  Finally, add the tomato puree and water to the mixture, and cook
  until the mixture has thickened.
  
  Author's Notes: Serve with rice and chapati.