Where Ann found this we do not know. We tried it once with paneer in place of chicken. It was OK, but not as good as with chicken. Although the original recipe calls for it to be baked right after it is assembled, the flavors improve if it is refrigerated overnight before baking.
1 medium onion, peeled and cut into fine half rings
1 inch piece of fresh ginger, peeled and cut into thin strips
1-3 jalapenos, cut diagonally into thin strips (do not remove seeds)
1/2 tsp black or yellow mustard seeds
1 clove garlic, peeled and finely chopped
freshly ground black pepper
Preparation
Preheat oven to 350 F.
Put the tomato sauce in a bowl.
Add all the remaining sauce ingredients in the order listed, mixing as you go.
Pepper the chicken pieces generously on both sides.
Put 3 Tbs oil in nonstick frying pan and set over high heat.
When the oil is hot, put in the cinnamon stick, cardamom pods,and cloves. Ten seconds later put in the chicken pieces in a single layer and brown them lightly on both sides.
Remove the chicken with a slotted spoon and place in an ovenproof dish in a single layer.
Put the onion, ginger, and green chilies into the oil that remains in the frying pan. Stir and fry them until they are light brown in color. Remove with a slotted spoon and spread evenly over the chicken pieces.
Add the last Tbs of oil to the frying pan and let it heat. Put in the mustard seeds. As soon as they pop (this may take only a few seconds) put in the garlic. Stir.
As soon as the garlic starts to brown, pour in the sauce. As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.
Place the ovenproof dish, covered, in the oven and bake for 25-30 min. You may remove the cover for the last 5-10 min. Remove and discard cinnamon stick, cardamom pods, and cloves, and serve over rice.