Cilantro Chicken Roast

• 3 lb / 1.36 kg chicken breast
• 1 cinnamon stick
• 4 cloves
• 4 cardamom pods
• 2-inch ginger
• 7 garlic cloves
• 10 green chillies, adjusted to taste
• 3 tsp salt
• 1 tsp turmeric powder
• 1 bunch cilantro
• 1 cup plain yogurt
• 1 tsp garam masala
• 3 tbsp avocado oil
• Splash of water for cilantro blend (method)
• Optional gravy variation: 1 sliced onion and 1 chopped tomato

Method

1. Blend ginger, garlic and chillies into paste. Blend cilantro with a little water to a thick purée.
2. Fry whole spices in oil until fragrant; cook ginger-garlic-chilli paste 2-3 minutes. Add salt, turmeric and yogurt.
3. Add chicken and cilantro purée; cover and cook 10 minutes.
4. Uncover and cook on high until liquid evaporates and chicken roasts. Lower heat slightly to add garam masala, then finish on high 1-2 minutes.
5. For gravy variation, sauté onion and tomato before adding ginger-garlic-chilli paste.