A Beginner's Guide by Sahar Ahmed

Directions

Heat a large, heavy-bottomed pan over medium high heat and add in oil. Once the oil is heated add in chicken and cook it until it’s nicely sauteed and brown about 10 minutes.
Add in garlic, ginger, coriander, cumin, cayenne pepper and salt. Sauté the spices with the chicken for 1-2 minutes until slightly fragrant and roasted.
Add in tomatoes, whole black peppercorns, cloves, cardamoms, cinnamon stick and lemon juice. Sauté this for 5 minutes.
Cover the pan and bring the heat to low and let simmer on low for 15 minutes or until the chicken is tender and cooked through.
Now remove the lid. If there is too much gravy raise the heat and cook for 2-3 minutes until it reaches desired thickness.
Add in freshly crushed black pepper* and dry fenugreek. Cover and cook on low for another 2-3 minutes.
Take out and garnish with julienne green peppers, ginger and chopped cilantro.
Enjoy!!

*Notes
I add ground black pepper and fenugreek right in the end because I find that it gets bitter when cooked.
I use fresh tomatoes because I find this dish tastes better with fresh tomatoes and I like to use fresh vegetables in my cooking. But if you don't have any you can use canned tomatoes.
This is a spicy version, so feel free to tone down the spice level by adding as much red pepper as you prefer.