|1||large onion chopped||5||cloves garlic|
|1||tsp. chili powder (or 2 dry chilies)||1||in. ginger chopped|
|1/2 tsp. turmeric (optional)||1||tsp. cumin|
|1/2 tsp. fennel||1||tsp salt|
|1||lb. chicken||2||small tomatoes chopped|
|1/2 c. cream||3||Tbsp. oil|
|1/2 c. chopped coriander leaves||1/2 tsp. garam masala|
Grind the first eight ingredients (onion, ginger, garlic, fennel, chili, turmeric, cumin, salt) to a thick masala-paste in a blender of processor. Cut the chicken into small bite-size pieces and soak in half the masala-paste for a half-hour.
Heat oil in a pan over medium-heat, add garam-masala and stir twice, add remain-ing half of the masala-mix and fry for a few minutes. Add the soaked chicken pieces and toss for a few minutes until the chicken changes color. Cover, and simmer for 20 minutes until the chicken is done.
Add chopped tomatoes and cook for 5 minutes. Add chopped coriander, cream, bring to a boil and serve.
|2||lb. chicken, cut||3||Tbsp. oil|
|2||onions chopped fine||3||tomatoes chopped|
|1||bunch||fresh cilantro||1||tsp. chili powder|
|1||Tbsp. ginger chopped||1||Tbsp. cumin (powdered)|
|1||Tbsp. garam masala (optional)||1/4 tsp. turmeric powder (optional)|
|1/2 cup water||salt to taste|
Heat oil, add cinnamon, cloves and toss for a minute. Add onion and ginger and fry until onion becomes soft and translucent (5 minutes). Add cinnamon, and optional garam-masala and turmeric and toss for a minute.
Make a paste of cilantro and chili powder in a blender with water. Add the paste to the onion-mixture and cook for 3 or 4 minutes. Add chopped tomatoes and cook until tomatoes become soft (5 minutes). Add chicken, salt to taste and 1/2 a cup of water to mixture. Bring to a boil, cover and simmer until done (about 40 minutes). Serve hot.