6 whole cloves 1 cinnamon stick, lightly crushed 1/2 tsp black peppercorns 1/8 tsp cardamom seeds 1 large brown onion, finely chopped 4 garlic cloves, coarsely chopped 1 x 2.5cm-piece fresh ginger, peeled, finely grated 1 tsp salt 60ml (1/4 cup) water 60ml (1/4 cup) vegetable oil 20 fresh curry leaves

• 1 x 440g can chopped tomatoes
• 1kg chicken thigh fillets, quartered
• 150ml Greek-style yoghurt
• 25g unsalted butter, chopped

Preparation

1. Place the cloves, cinnamon, peppercorns and cardamom seeds in a mortar and pound with a pestle until finely crushed. (Alternatively, use a coffee or spice grinder.)
2. Place the onion, garlic, ginger, salt and water in the bowl of a food processor and process until smooth.
3. Heat the oil in a large saucepan over medium heat. Add the clove mixture, onion mixture and curry leaves and cook, stirring, for 10 minutes or until the onion mixture is soft. Stir in the tomato. Bring to a gentle simmer. Cook, covered, for 30 minutes.
4. Add the chicken and yoghurt and cook for 15 minutes or until the chicken is cooked through. Stir in the butter. Serve.