- 1 tsp garlic, finely chopped
- 1 tsp fresh ginger root, finely chopped
- 7 fl oz/200 ml vegetable oil
- 1 lb/450 g onions, chopped
- 2 large green chillies, finely chopped
- 2 x 13 oz/375 g cans of tomatoes, chopped
- 8 oz/225 g small potatoes, cut into 2 x 1 inch/5 x 2.5 cm pieces
- 8 fl oz/225 ml yogurt
- 2 lb/900 g chicken fillets, cut into 2 x 1 inch/5 x 2.5 cm pieces
- Fresh coriander leaves and garam masala, to garnish
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For the whole masala
- 0.25 oz/7 g cumin seeds
- 5 cloves
- 2 x 1 inch/2.5 cm pieces of cinnamon
- 5 black cardamom pods, lightly crushed
- 5 bay leaves
For the powdered masala
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
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METHOD
Pound together the garlic and ginger to a paste. Heat the oil in a large pan until very hot, then add all the ingredients for the whole masala. Blast for a few minutes over a very high heat, then reduce the heat, add the onions and fry until golden brown, stirring occasionally.
Stir in the garlic/ginger paste and chillies and cook for 5 minutes, then add the tomatoes and potatoes and cook for 7 minutes.
Stir in all the inredients for the powdered masala and cook for 5 minutes. Add the yogurt and cook for another 5 minutes, then finally add the chicken and cook over a gentle heat for 10 minutes. Raise the heat slightly and continue to cook until the chicken and potatoes are done. Serve sprinkled with coriander leaves and garam masala.
Serves 6
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