Cut the chicken breast into bite-sized cubes. Mix well with buttermilk and let rest in the refrigerator. In a large saucepan, heat the clarified butter or oil and sauté the cardamom, cinnamon stick and cloves over medium heat, stirring constantly, for about 1 minute. Now stir in the asafoetida powder as well as the shallots and let them roast for about 10-15 minutes. Add the garlic and ginger and sauté for 1 minute. Stir in the chili powder, coriander, turmeric and salt and continue to simmer. Finally, coarsely dice the tomatoes, stir in and saute for another 10 minutes. Add the marinated chicken cubes to the pot and cook for about 10 minutes, stirring constantly. Season with fresh coriander, pepper and curry leaves and serve.
Preparation Tip:
Recommended side dishes: rice and Indian bread
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