Ingredients
Whole spices
2 Bay Leaves
3 Cardamom Pods
1 Inch Cinnamon stick
1/2 Teaspoon of Cumin Seeds
2 Cloves
Ground spices
3/4 Teaspoon of Garam Masala
1/2 Teaspoon of Cumin
1 Teaspoon Ginger
1 Teaspoon of Fennel
1 1/2 Teaspoon Chilli
1/2 Teaspoon Coriander
3 Tbs Natural Yougurt
500g Chicken Cubes
2 Onions
1 Tin of Chopped Tomatoes
4 Tablespoons of Oil
2 Cloves of Garlic
1 Inch of grated Ginger
1 Teaspoon of Arrowroot*
Fresh Coriander
Salt & pepper
Mix together yogurt and 1/2 teaspoon of the garam masala leave in a bowl to marinate for 2 hrs.
Heat oil in large pan over medium heat add whole spices...fry for a few seconds before adding garlic and ginger ....cook until onions are soft and browned
Add chicken marinated mixture to saucepan and gentle cook for 5-8 minutes
Add the rest of the ground spices and cook through as a paste for a few minutes then add the tinned tomatoes cook for a few minutes of a medium heat then add 8fl oz of water *(I always add a teaspoon arrowroot to water to help with thickening)
Bring to boil and then turn down on a low heat and simmer ....cook gently for 40 minutes to an hour....Garnish with the Coriander.
Garnish with coriander and serve with basmati rice
This is a medium spicy dish.... alter chili if needed.
