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Ingredients:

• 2 tablespoons canola oil
• 1 black cardamom, crushed
• 2 green cardamoms, crushed
• 1 clove
• 1/2 inch piece cinnamon stick
• 2 cups red onion, sliced
• salt
• 2 tablespoons garlic, minced
• 4 small green chilis, cut in half
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Few grinds of black pepper
• 2 pounds organic chicken tenderloin, cut into one inch pieces
• 1/3 cup cilantro, finely chopped
• 1/16 teaspoon kewra extract

Direction:

1. Heat oil. Add cardamoms, clove, and cinnamon.  Let crackle then add onion and salt.  Cook on low until caramelized, stirring every 2 minutes or so.  
2. Add garlic and chili to mixture.  Cook on low, stirring constantly and mashing mixture with spatula to form a paste while cooking.
3. Add rest of spices along with a tablespoon of water.  Cook on low for 10 seconds.  Add chicken.  Cook covered for 15 minutes on medium low, stirring every 2 minutes.  Add cilantro and kewra off heat.  Enjoy with whole grain of choice!