Ingredients
1. Skinless chicken thighs (6)
2. ground nutmeg (1/4tsp)
3. bay leaves (2)
4. chopped onion (1large)
5. ground cloves (1/4tsp)
6. chopped garlic (4cloves)
7. chopped cinnamon stick (1 piece about 1 inch)
8. fresh ginger root (1slice)
9. ground cardamom (1/2tsp)
10. olive oil (1tbsp)
11. ground cumin (2tsp)
13. ground black pepper (1tsp)
12. salt (1tsp)
14. ground turmeric (1tsp)
15. peeled tomatoes, crushed (1can whole about 14.5 ounce)

Method of preparation:-
1. Take a food processor; add ginger, garlic and onion in it. Make the paste of it by processing.

2. Take a large frying pan, place it over medium heat. Heat oil in it and then add onion paste in it and cook it for about 10 minutes by stirring it regularly. Add bay leaves, cloves, cinnamon, pepper, salt, turmeric, cumin and nutmeg in it and saute them for about 1 to 2 minutes by stirring.

3. Place the chicken thighs in the pan; mix them to coat them properly. Cook it for about 4 minutes and then pour the tomatoes with liquid in it and mix it.

4. Turn down the heat to low, cover the pan and keep it to simmer for about 1 to 2 hours by stirring until the oil gets separated from the liquid.

Number of servings – 6