Erla Steinunn's recipe collection

2 tsp whole cumin seeds

1 tsp black peppercorns

1 tsp cardamom seeds

1 1/2 tsp black mustard seeds

1 tsp fenugreek seeds

5 tbsp white wine vinegar

1 1/2 tsp salt

1 tsp light brown sugar

5 tbsp oil

2 medium onions

300 ml chicken broth (water with a stock cube)

800 g chicken, cut into pieces

2.5 cm piece of ginger

1 small garlic bulb

1-3 tsp chili powder

1 1/2 tsp cinnamon

1 tbsp ground coriander

1/2 tsp ground turmeric

Grind the cumin, peppercorns, cardamom, mustard seeds, and fenugreek seeds together in a mortar or coffee grinder. Mix with the chili powder, cinnamon, salt, sugar, and vinegar.

Puree the ginger and garlic in a food processor and set aside for later.

Heat the oil in a pan and fry the thinly sliced onions until they are brown and crispy, stirring frequently (important not to burn them). Remove the onions from the oil and blend them in a food processor with 2-3 tbsp of water. Mix the onion paste with the spice blend.

Fry the chicken in the remaining oil and then set it aside.

Finally, fry the ginger-garlic paste in the oil, and season with turmeric and coriander. Add the chicken, spice mixture, and broth, and let it simmer for about an hour.

Serve with rice and naan bread.