Murgh Masala

Ingredients :

5-6 Chicken pieces (I used bone pieces)

1 big onion - finely chopped

1 tbspoon grated ginger

1 tbspoon grated garlic

1 tspoon red chilli powder

1 tspoon turmeric powder

1 tspoon cumin powder

1 tspoon coriander powder

2 whole green cardamom

2-3 cloves

2 cinnamon sticks

7-8 black peppers

2 bay leaves

1 dry red chilli

1 tspoon cumin seeds

3 ripe tomatoes, pureed

salt to taste

1 1/2 tbspoon oil

1 cup water

Preparation :

I used whole garam masala for this curry. I put it in right at the very beginning and let it cook through the whole process. It gave a wonderful flavor to the chicken masala.

Rub the chicken with turmeric powder, chilli powder and salt and set it aside for 30-40 min. Heat oil in a thick bottomed non-stick pan and saute the chicken pieces on both sides for 2-3 minutes each.

Temper the remaining oil with dry red chilli, cumin seeds, bay leaves and the whole garam masala. Once they have plumped up, add in the grated ginger and garlic and saute till it starts to give it's aroma.

Then add in the onions. Let it cook til they've softened and start to turn brown.

Then add in the tomato puree, chili powder, turmeric powder, coriander and cumin seed powder and let it cook til the water has almost evaporated and it is all mixed well together.

Add in the chicken pieces and water and cook it on medium heat for 15-22 minutes till the chicken is cooked and there is a nice curry base.