Garam Masala (4-6 Cloves, 2 Bay leaves, 1-2 small cardamom, 1-2 black cardamom, 1/2 cinnamon stick)
Salt – to taste
Sunflower, peanut, mustard oil – 3 tablespoon
Water – 1 cup
Directions
Wash the chicken cubes and set aside
Heat a non stick pan on low to medium heat and add the Garam Masala ingredients. Stir constantly until well roasted. Remove pan from heat and transfer all the ingredients into a spice grinder. (Electrical or manual). Grind and set aside
Place a medium/large wok on medium heat. Add 2-3 tablespoons of oil.
Add the grated/chopped onions and stir fry until deep brown.
Add the cumin seeds and whole red chillies
Add the ginger and garlic paste, coriander, turmeric powder, and salt
Keep stirring the ingredients until well mixed
Add the tomatoes, mix them in and let simmer for 5 mins
Add the chicken pieces and stir with the curry. Continue for 10 minutes so that the ingredients are well mixed in with the chicken.
Add 1 cup water
Lower the heat, cover the lid and simmer for 15 minutes
Add 1 tablespoon of the garam masala mixture and simmer for another 5 minutes until the chicken is well cooked and tender
Transfer to serving dish, garnish with fresh chopped coriander and serve with rice or bread
