Peel the onions, and cut them in half, longitudinally. Then, cut off the tough ends at either end. Slice the onions finely.
Heat some oil in pan. Fry the onions on medium-high heat until they turn light brown, stirring pretty much constantly. This will take about 30 min. Do not skip this step, and don’t try to speed it up either.
When the onions are light brown, add ginger, garlic and chili, and fry for another 5 minutes.
Add cinnamon and cardamom, until the spices are slightly puffed and begin to brown.
Add turmeric, salt and cayenne pepper and stir rapidly for 10 – 15 s.
Now add the chicken, and fry for a few (15) minutes until the chicken changes color from white to gold
Add tomatoes, Stir to mix, and reduce heat and simmer, covered, until the chicken is cooked, and tender. This takes about 20 minutes.
Turn off the heat, and let the dish rest, covered, for at least 1 hour, preferably 2 before serving.
Just before you’re ready to serve, roast the cumin seeds. To do this, heat the pan, add the cumin seeds, and toss until you get a lovely aroma coming out. When the cumin is done, take it out of the pan and put it in the mortar to cool. When it cools down, grind it with the pestle into powder.
Heat the curry thoroughly. Then, fold in the freshly ground cumin and chopped coriander leaves. Enjoy!
Serve it with rice and/or naan/chapati.