Delicious and fragrant. If you love Indian food this is a winner. But be sure to check that your spices are still good before starting out!
Servings 6
Ingredients
1 1/4pieceof fresh gingerpeeled and cut into large pieces
10large cloves of garlicpeeled
4small brown cardamom pods
4cloves
2inpiece of cinnamon stick
5tbspvegetable oil
1bay leaf
1medium onionpeeled and chopped
2green chiliswhole but pricked with the tip of a knife
1 3/4lbchicken piecesskinned and deboned
5tspground coriander
2tspground cumin
1/4tsppure red chili powder
1/2tspground turmeric
1 1/2tspgaram masala
saltto taste
3medium tomatoescut into small wedges
large handful of fresh cilantrochopped
Instructions
Using a blender, make a fine paste of the ginger and garlic with a little water, set aside.
Place the brown cardamom pods in a mortar, give them a bash with the pestle, then remove the husks to leave only the seeds.
Heat the oil in a large nonstick frying pan. Add the bayleaf, onion and spices and cook until brown, around 8-10 minutes.
Add the green chilies and ginger and garlic paste and cook until just golden, around 2-4 minutes.
Add the chicken and brown gently over medium heat. Stir in the spices and salt and give the pan a good stir. Add the tomatoes and enough water to come 1 inch up the pan. Bring to the boil, then cover and cook over low heat for 15 minutes.
Uncover the pan, increase the heat to high and boil to brown the masala. This will add a lot of depth to the flavor. Toss and turn the chicken in the reducing paste. Once the water has reduced, lower the heat and continue for another few minutes - the masala should release some droplets of oil. Then add enough hot water to the pan to come more than halfway up the chicken pieces, bring to the boil, stir in the fresh cilantro and serve.