INGREDIENTS

1. 1 medium chicken
2. 300 grams walnuts
3. 3 tablespoons fresh cilantro
4. 5 onions, finely chopped
5. 3 cloves garlic
6. 1/2 teaspoon cinnamon
7. 1/2 teaspoon clove
8. 1 tablespoon vinegar
9. 1 teaspoon marigold
10. 1 teaspoon fenugreek
11. 1 teaspoon coriander seeds
12. Red hot pepper, to taste
13. Salt

Method:

1. Boil the chicken until half ready, take it out of the pot, put it into the oven, and fry until browned.
2. Stew finely chopped onions in the fat taken off the chicken broth.
3. Add the broth to the onions gradually, stirring them frequently to avoid burning.
4. Mince shelled walnuts together with garlic. Add all the spices, except fenugreek and salt and pepper, to the walnut mixture.
5. Pour the chicken broth into it.
6. When the onions are well stewed, add the walnut mixture to them and simmer for 15 minutes. Crush fresh cilantro in the mortar with salt, squeeze the juice out of it, and add it, together with fenugreek, to the walnut mixture. Simmer for 5 minutes.