Dhaba Chicken Curry

Step 1: In a food processor, roughly chop the onions. Add the garlic and ginger and process until they are finely chopped but not a paste.

Step 2: In a medium, enameled cast iron casserole (Le Creuset), heat the oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute.

Step 3: Add the onion mixture and cook over high heat, stirring occasionally until the mixture is golden brown, about 6 minutes.

Step 4: Add the turmeric and tomato sauce and simmer over medium high heat, stirring occasionally until it is slightly thickened, about 3 minutes.

Step 5: Season the chicken pieces with salt and add them to the pot. Coat the chicken with the sauce and let it cook for about 4 minutes.

Step 6: Add the water to the pot, cover and bring to a boil. Reduce heat and simmer until the chicken is cooked through, turning occasionally.

Step 7: Season the curry with salt to your taste.

Step 8: To serve, ladle the curry into serving bowls and garnish with the chopped cilantro. Serve with basmati rice and naan.