MASALA CHICKEN CURRY WITH WHOLE SPICES

Today I decided to make this simple chicken curry with whole spices and tomato base. I served with chapatis. The gravy's consistency can be adjusted by adding water. If you want the best taste then cook with ghee. 

Serves 4-6

Time: 35-45 minutes

1 whole chicken cut into 8-10 pieces

4 potatoes quartered (optional)
1 tsp ginger minced

1 tsp garlic minced

2 big tomatoes chopped

2 big onions chopped

1-inch cinnamon stick

2 big black cardamoms

1 tsp whole black pepper

2 tsp cumin

1 tsp turmeric

1 tsp Kashmiri red chilli powder

1 tsp coriander powder

Salt 

5-8 whole green chillies without slitting

3-4 tbs ghee

2-3 tbs chopped fresh coriander

1 tbs julienned ginger

Method

Heat the ghee in a pot. Add the cumin, cardamoms, cinnamon and the onions and cook till pink in colour. Then add the garlic and ginger paste. Cook this mixture for two minutes. 

Now add the dry spices that are turmeric, chilli powder, salt, coriander powder. Mix well and let it cook for a minute till aromatic.

To this add the tomatoes and cook for 5 to 8 minutes till they are softened. In case the tomato base is sticking at the bottom of the pot you can add some water. Then add the whole green chillies.

 

Once the sauce has simmered, add the chicken pieces. Stir and cover to cook for 8 -10 minutes on low heat. Add the potatoes and stir. In case you are not using potatoes then you can cook the gravy for another 5 minutes till thickened and remove from the heat.

 

Once the chicken is cooked mix in the chopped coriander and serve the masala chicken garnished with julienned ginger and coriander leaves.