Instructions

1. 1
   Heat a large skillet or saucepan over medium heat, and add a liberal amount of cooking oil. When at temperature add the chopped onions. Cook the onions for a couple of minutes until they start to brown slightly.
2. 2
   Add the minced garlic, cayenne pepper, and garam masala. Stir for 2 to 3 minutes.
3. 3
   Add the ground cumin, ground turmeric, ground ginger, and ground coriander. Stir in for about 30 seconds.
4. 4
   Add the diced chicken. Cook, stirring, until the chicken is cooked through.
5. 5
   Add the diluted tomato puree and the seeds from the 8 cardamom pods. Stir, then lower the heat and place a lid on the saucepan.
6. 6
   Simmer for 30 minutes stirring occasionally. If the sauce starts to stick to the pan add some water.
7. 7
   Remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt. Stir and let simmer uncovered for 10 to 15 minutes.
8. 8
   Serve with garnishes.