Kashmiri Chicken

Not very spicey but very India, Indian
Serves 6
You need:
3 Tablespoons vegetable oil
3 large onions, finely sliced
10 peppercorns
10 cardamon
2 inch piece of cinnamon stick
2 inch piece of root ginger, chopped
2 cloves of garlic, finely chopped
1 teaspoon chilli powder
2 teaspoons paprika
salt
3 lbs boneless skinless chicken breasts
1 cup plain yogurt

Method:
heat oil in a deep, lidded frying pan. Add the onions, peppercorns, cardamon and cinnamon and fry until the onions are golden.
Add the ginger, garlic, chilli powder, paprika and salt and fry for 2 minutes, stirring occasionally. Add the chicken pieces and fry until browned.Gradually add the yogurt, stirring constantly. Cover and cook gently for about 30 minutes.
Serve with Basmati Rice