INGREDIENTS

• 500 gm. chicken pieces with or without bone. I use small thigh pieces or small drumsticks, mixed half and half. You can use chicken pieces of your choice.
• 2 tbs. cooking oil
• 1/2 tsp. cumin seeds
• 1 large or 2 small onions (200-225 gm.)
• 1/2 inch piece of ginger
• 2-3 cloves of garlic
• 2-3 tbs. tomato puree or you can use 1 cup of thick yoghurt instead.
• 2 tbs. dry fenugreek or methi leaves (optional)

Whole Spices
• 1 bay leaf*
• 1-2 pieces of cinnamon stick*
• 2 large cardamoms*
• 3-4 small green cardamoms*
• 5-6 black peppers*
• *These five spices make Garam Masala, when ground together. If you do not have them, use 1 1/2 tsp. garam masala instead.

Ground Spices
• 1 level tsp. turmeric powder
• 2 tsp. coriander powder
• 1 tsp. paprika powder for colour (optional)
• 1/2 tsp. chilli powder or to taste
• Salt to taste

Garnish
• A handful of fresh coriander leaves
• 1/2 tsp. Garam Masala.


METHOD

1. Remove skin from chicken pieces, wash and drain.
2. Peel onions, ginger and garlic and chop finely or grind in a food processor.
3. If using fresh tomatoes, chop into small pieces or puree.
4. Clean, wash and chop coriander leaves and keep aside.
5. Measure whole and ground spices separately.
6. Heat oil in a heavy bottomed wok or pan.
7. Add cumin seeds and whole spices*, wait until cumin seeds splutter, but not burn. Add onions and garlic and ginger mix and fry until brown. Ginger often sticks to the pan, so keep stirring or use a non-stick pan.
8. Add all other spices and stir for a few seconds to allow flavours to come out.
9. Add tomatoes and methi leaves. Cook stirring frequently, until oil separates. If using yoghurt, instead of tomatoes, add after step 10, when chicken pieces are browned and sealed.
10. Add chicken and cook on medium-high flame, stirring frequently until it is well coated and sealed.
11. Cover and cook on low-medium flame until tender, approximately 15-20 minutes. Cooking time depends on the quality of chicken.
12. Add water, only if a thinner gravy is required. Usually there is enough water in the chicken.
13. Turn off heat.
14. Sprinkle garam masala and half of coriander leaves & stir. Cover and leave.
15. Sprinkle rest of the coriander leaves as garnish, before serving.
16. Serve with Plain Pulao Rice or Boiled Rice or Nan or Tandoori Roti or Chapatti.


NOTES

• For a more exotic taste, add a 2-3 tablespoons of any of these cream or sour cream or thick yoghurt or creamed coconut or a cup of red wine, towards the end of cooking and mix thoroughly. It is difficult to specify the exact amount, adjust to taste after adding initial 2-3 tablespoons.

Other Variations
• Add one bunch of fresh or 2 tbs. of dry fenugreek leaves while meat is cooking. Fresh leaves have to be removed from their stalks, washed and chopped roughly.
• Add a cup full of chopped or 1/2 cup tinned spinach.