Easy to make and really tasty.
Cut 800 grams of chicken into bite size pieces. Mix 6 teaspoons of cumin, 2 teaspoons of haldi and 2 teaspoons of chilli powder. Cut two onions and two red peppers in slices. Fry them in butter and rapeseed oil until soft. Add chicken, spice mixture, the stalks of a coriander plant, six cloves of garlic and two tablespoons of grated ginger. Fry for another five minutes. Add two jars of crushed tomatoes, two deciliters of cream, two cinnamon sticks, salt and pepper. Boil for ten minutes plus. Add one deciliter of cooking yoghurt and leftover coriander leaves. Serve with rice and a yoghurt sauce flavoured with mint and ginger, rice, naan bread, mango chutney and lime pickle.
Original recipe from here.