serves
6
prep
20 minutes
cook
50 minutes
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
50
minutes
difficulty
Mid
level
Ingredients
- 10 large garlic cloves, peeled
- 15 g piece peeled ginger, cut into large pieces
- 100 ml vegetable oil or 60 ml (¼ cup) ghee or some of each
- 1 medium onion, finely chopped
- 3 medium tomatoes (not too ripe), cut into thin wedges
- 1-2 green chillies, left whole and pricked with the tip of a knife
- 2 tbsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground turmeric
- ¼-½ tsp red chilli powder
- salt, to taste
- 750 g chicken pieces, bone in, skin removed
- 1½ tsp garam masala
- handful chopped coriander leaves and stalks, plus extra leaves, to garnish
- , chapatti or pilaf, to serve
Whole spices
- 5 cm piece cinnamon stick
- 3 large black cardamom pods
- 4 green cardamom pods
- 4 cloves
- 2 fresh bay leaves
Instructions
Place ginger and garlic in a small blender with 2-3 tablespoons water and process until smooth.
Heat the oil in a large non-stick frying pan over medium heat. Add the whole spices and once they have sizzled for 10 seconds, add the onion and cook until golden. Add the ginger and garlic paste and simmer until the moisture has evaporated and the garlic has had a chance to fry. Add the tomatoes, chillies, ground spices, salt to taste and a splash of water. Cover and simmer for 6-7 minutes or until the tomatoes have collapsed and the oil has been released back into the sauce.
Add the chicken and garam masala and stir for 4-5 minutes or until well coated. Add enough water to come half way up the side of the chicken, bring to the boil, then reduce the heat to low, cover and cook, stirring occasionally for 20-30 minutes or until the chicken has nearly cooked through.
Uncover the pan, increase the heat to high and reduce the liquid in the pan until it is thick and creamy, stirring regularly. This will help the sauce become homogenous as well as deepen the flavour. Add enough hot water to make a sauce with the consistency of light cream. Taste and adjust the seasoning, then serve scattered with coriander leaves.
starts Monday 4 April 2016 on Food Network Australia. Visit the for recipes and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
