Heat 3 tablespoons of oil in a pan and add ½ of the chopped onion, garlic, ginger, cardamom, cinnamon, cloves, and fennel seeds and fry until the onion is golden.
Add paprika, ground cilantro, cumin, chilli powder and turmeric. Continue to fry until the oil runs free/separates from the spice mixture.
Drain off the oil. Add the mixture to a liquidizer/small blender, add the yogurt and blend until smooth.
Fry the remaining onion in the oil until the onion is golden, then add the chicken and continue to fry for five minutes.
Add the blended spice mixture, potato, tomatoes, and 1/2 teaspoon of salt, and 24oz of boiling water.
Cook on low heat for approximately one hour until the meat and vegetables are done.
Served in a bowl and top with cilantro leaves.