- 1 free range chicken
- 4-5 medium sized onions, peeled
- 4-5 medium sized tomatoes, roughly chopped
- 10 garlic cloves, peeled
- 1 ginger stick, peeled
- 3-4 leaves fresh coriander
- 4 tablespoons ghee
- 4-5 cloves
- 1 cinnamon stick
- 4-5 green cardamoms
- 1 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons coriander powder
- 2 tablespoons cumin powder
- 1 teaspoon red chili powder
- Salt to taste
Clean the chicken, skin it and cut it into eight pieces on the bone. Grate or finely chop the onions. Grind ginger and garlic to a fine paste. Puree the tomatoes. Thoroughly wash and finely chop the coriander leaves.
Heat ghee in a thick-bottomed frying pan, then add cinnamon, green cardamoms and cloves. Stir-fry for about 30 seconds. Sauté the onion until it turns golden brown. Add ginger and garlic and continue to cook for a few more minutes. Add turmeric powder, red chili powder, coriander powder and cumin powder. Mix everything very well, add pureed tomatoes and stir. Continue cooking.
When oil separates from the masala, add the chicken pieces and salt to taste. Cook on high temperature for about five minutes. Add two cups of water, bring the food to a boil, cover the pan and cook at medium temperature for about 20-30 minutes or until the chicken is fully done. Sprinkle some garam masala powder and garnish with chopped coriander leaves. Serve hot.