Chicken Masala as indian dish

Chicken Masala

3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
4 whole cloves
1 teaspoon fennel seeds
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
3/4 teaspoon good chile powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato puree
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
1 tablespoon chopped up pieces from a block of creamed coconut
chopped fresh coriander leaf (cilantro) to garnish

Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the cassia, cardamons, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes. Add the ginger and garlic, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns. Add the turmeric, coriander and chile powder and fry gently for a minute. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.

When the yoghurt has lost a lot of its moisture add another
tablespoon. Stir and fry as before. Repeat until all the yoghurt
is incorporated. Add the tomato puree and stir in.