Sweet cherries and Indian spices combine to create this unique summer-fruit eating experience.
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Roughly crush fennel and coriander in a mortar and pestle or spice grinder. Add the remaining dry spices, oil, minced ginger and garlic. Marinate at least 2 hours or up to one day.
Pit and slice cherries, toss with lemon juice, sugar and cardamom pods. Slice onions pole-to-pole in ½ inch pieces.
Heat the clarified butter over high heat; fry onions for 1-2 minutes. Add chicken pieces, pushing onions aside so that they do not burn. Turn chicken after 2 minutes, cook 2 minutes more. Push onion and chicken to the side, and add cherries with all the juices. Heat for 1 minute or until chicken is fully cooked, serve over rice, bulgur wheat, or with Naan bread.