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Chicken Garam Masala

ingredients

serves 4
1 medium chicken, jointed and skinned
225 g (8 oz) onions, chopped
15 g (1 tbsp) grated fresh ginger
2 cloves garlic
45 ml (3 tbsp) Ghee (clarified butter) or butter
5 g (1 tsp) cumin seeds
5 g (1 tsp) ground coriander
5 g (1 tsp) turmeric
5 g (1 tsp) chilli powder
5 g (1 tsp) salt
100 g (4 oz) fresh tomatoes, skinned and chopped
20 g (2 tbsp) coriander seeds, chopped
5 g (1 tsp) garam masala
500 ml (18 fl oz) water

method

1. Liquidize the onion, ginger and garlic to a smooth paste.

2. Heat the ghee or butter in a heavy-based saucepan.

3. Add the onion mixture. Cook, stirring frequently, until golden brown.

4. Add 15 ml (1 tbsp) water to prevent the mixture from sticking to the pan, more if required.

5. Add the cumin seeds, ground coriander, turmeric, chilli powder and salt. Stir in well.

6. Add the tomatoes. Cook until the tomatoes are reduced to a pulp. Again, add a little water if the mixture is sticking to the pan.

7. Gently add the chicken pieces. Cook, still stirring, until the chicken turns golden brown and has absorbed the flavour of the spices.

8. Add the water to make the sauce.

9. Cover and cook on a low heat for 35 minutes, or until the chicken is tender. Do not let it fall off the bone.

10. Sprinkle with the chopped coriander and garam masala.

11. Cover again and cook for a further 10 minutes.

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