Directions
- 1Fry some onions until they're nice and golden.
- 2Add the tomatoes and cook for a few more minutes.
- 3Remove the masala from the pan and blend it with three cups of water.
- 4In the same pan, sauté some whole spices for about a minute.
- 5Add the chicken and some ginger garlic paste.
- 6Give this a minute and then add in the rest of the spices.
- 7Once the chicken starts to brown on the outside, add in the blended onions and tomatoes.
- 8Put this on medium low heat and cover and cook for about 30 minutes or until the chicken's tender.
- 9Add some garnishes and put the lid on and let it steam for about 5 more minutes.
- 10Serve this alongside some rotis or parathes and enjoy.
Ingredients
- 0.33 cup oil
- 1 onion
- 1.5 tomatoes
- 0.5 inch cinnamon stick
- 5 whole black peppers
- 0.5 bay leaf
- 1 whole chicken
- 1 tbs ginger garlic paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp salt
- 0.5 tsp turmeric
- 1 tsp red chili powder
- 0.25 cup cilantro
- 0.5 inch ginger, sliced
- 4 green chilis
Equipment
panblender
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