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Ingredients
|
Quantity
|
|
Vegetable oil
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5 tbsp
|
|
Whole cumin seeds
|
¾ tsp
|
|
1” stick cinnamon
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1 piece
|
|
Whole cardamom pods
|
6
|
|
Bay leaves
|
2
|
|
Whole pepper corns
|
¼ tsp
|
|
Onions – peeled and minced
|
6 cloves
|
|
1” ginger peeled and finely chopped
|
1 piece
|
|
Tomatoes – peeled and finely chopped
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6 medium
|
|
Chicken pieces – skinned
|
3 pounds
|
|
Salt
|
1 ½ tsp
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|
Cayenne powder
|
½ to 1/8
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|
Garam masala
|
½ tsp
|
Canned tomatoes may be substituted
Heat oil in a large, wide pot over a medium-high flame. When hot,
put in the cumin seeds, cinnamon, cardamom, bay leave, and peppercorns. Stir
once and then put in the onions, garlic and ginger.
Stir this mixture around until the onion picks up brown specks.
Now put in the tomatoes, chicken, salt, and cayenne pepper.
Stir to mix and bring to a boil. Cover tightly, turn heat to low
and simmer for 25 minutes or until chicken is tender. Stir a few times during
this cooking period.
Remove cover and turn up heat to medium. Sprinkle in the garam
masala and cook, stirring gently for about 5 minutes in order to reduce the
liquid somewhat.
