Ingredients
1. Chicken (1kg about 2 small birds, cut into 6 pieces each)
2. cinnamon stick (1”)
3. chopped coriander leaves (1tbsp)
4. fenugreek, dry leaves (1tbsp) or fresh leaves (1/4c)
5. yogurt (1c)
6. chopped tomatoes (1c)
7. salt (to taste)
8. red chili powder (1tsp)
9. chopped onions (1 1/2c)
10. oil (1/3c)
11. green chilies, slit (5)
12. ginger juliennes (4tsp)
13. chopped ginger (2tbsp)
14. chopped garlic (2tbsp)
15. dough (to seal casserole)
16. cloves (8)
17. cardamom (5)

Method of preparation:-
1. Take a large bowl, add yogurt with salt in it and beat it. Place the chicken in it to marinate. Take a pan, heat oil in it and fry cinnamon, cloves and cardamom in it until they gets crackle. Then sauté onions in it until they get golden brown and then mix chopped green chilies, ginger and garlic in it.

2. Add tomatoes and red chili powder in it and cook it by stirring until the oil gets separate. Now add chicken with marinade and 1 cup of water in the pan. Keep it to boil and then cover the pan and keep it to simmer until the chicken gets cooked and the oil gets visible on the sides of the pan.

3. Put the chicken in an oven proof casserole and sprinkle the juliennes, fenugreek and coriander over the chicken. Cover the casserole and then seal it with dough.

4. Place it in oven and cook for about 15 minutes at 325 degrees F. When it gets ready then take out the casserole from the oven. Open it and serve it hot with Indian bread/roti, paratha or naan.