Directions
- 1Put ghee and oil in a pan.
- 2Add bay leaf, cinnamon stick, cardamom pod, and whole cloves, then cook for 30 seconds.
- 3Add onions and salt.
- 4Add garlic and ginger blocks.
- 5Add the chopped tomato and break it all down, mushing it together.
- 6Put in spices and cook for 10 minutes, making sure to cook them out really well.
- 7After cooking off the spices, add the chicken and salt, put the lid on, and let it cook for 10 minutes.
- 8Add garam masala and water until it just covers the chicken.
- 9Let the chicken simmer for 25 minutes.
- 10Add kasuri and the other green stuff.
- 11Cook for a final 5 to 8 minutes.
- 12Plate up with a bit of pickle on the side.
Ingredients
- ghee
- oil
- bay leaf
- cinnamon stick
- cardamom pod
- whole cloves
- onions
- salt
- garlic blocks
- ginger blocks
- tomato
- 0.75 tbsp Turmeric
- 1 tbsp Cumin Powder
- 0.75 tbsp Coriander Powder
- 1 tbsp Coriander Powder
- 1.5 tbsp Madras Curry Powder
- 0.5 tbsp Garam Masala
- 0.75 tbsp Garam Masala
- 2 whole chicken, cut up
- water
- kasuri (green stuff)
- another green stuff
- pickle
Equipment
pan
Tips
- Ensure you cook out the masala and spices properly.
- When upscaling a recipe, use more heat and potentially increase cook time to ensure everything is cooked properly.
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