1 ½ teaspoons salt
2 t. cumin seeds
1 ½ teaspoons ground coriander seeds
½ teaspoon turmeric
freshly ground black pepper
2 ½ to 3 lbs. chicken parts, skinned (boneless breasts are also okay)
6-7 cloves of garlic, peeled
1 inch square of ginger root, fresh
1 ½ cups of water
6 tablespoons of vegetable oil
1 medium onion, chopped
2 medium tomatoes, peeled and finely chopped
4 tablespoons plain yogurt, whip until very smooth
1 teaspoon garam masala (click for recipe)
6 tablespoons coconut cream
(regular cream can also be use, which will only serve to not give the coconut flavor, both versions are excellent)
Put ½ teaspoon of the salt, 1 teaspoon ground cumin, ½
teaspoon ground coriander, ¼ teaspoon turmeric, ¼ teaspoon cayenne and some
black pepper on chicken parts. Mix
well and set aside for at least one hour.
Put the ginger and garlic in a blender with ½ cup of the
water, blend until smooth.
Heat the oil in a heavy pan, non-stick preferably.
When hot, put in as many chicken pieces as will fit on the bottom.
Cook until browned and repeat with other pieces of chicken. If using boneless chicken breasts, I like to cut them each
into about 4-6 pieces each, depending on the size.
Set the chicken aside.
Put the onion in the remaining oil and fry hot until they turn medium brown. Add the garlic-ginger paste. Stir and fry until the water evaporates. Put in the remaining cumin, coriander, turmeric, and cayenne. Fry for about 30 seconds. Now put in the chopped tomatoes. Turn heat to low and cook for three to four minutes, mashing the paste with the back of a slotted spoon. Add the yogurt, one tablespoon at a time. Put in the chicken and any accumulated juices, one cup of water, and one teaspoon of salt into the pan. Bring to a boil. Cover and simmer for 20 minutes. Take off the cover and add the garam masala and cream. Mix gently. Turn up the heat and cook, stirring gently now and then until the sauce becomes fairly thick.
