Crimson Chicken

Make a paste of onions, tomatoes and green chillies in the mixer/blender and keep aside.
Heat oil in a deep skillet or pan.
Do not smoke the same.
Add cloves, green cardamoms, turmeric, curry powder, red pepper powder and wait for 3-4 seconds.
Add cubed chicken pieces and sauté for 5 minutes.
Add 1 cup of water and tightly cover the lid for 15 minutes over medium heat.
Open the lid and add the paste made as per step 1.
Add salt as well.
Add little water if the gravy is too thick.
Cover the lid again for 10 minutes over medium heat.
Serve hot with bread or on a bed of steamed basmati rice.
Garnish with chopped parsley and onion rings.