chicken garam masala

Ingredients

1 kg bone-in chicken

2 medium onions ground to paste

2 tablespoons ginger-garlic paste (see post for how to make this https://www.southindian4me.co.uk/post/ginger-garlic-paste)

One tin romatoes ground to paste

SouthIndian4Me Garam Masala & Red Chilli Powder (Order via southindian4me.co.uk or find at The Greenmount Butchers, The PotatoMan or Waterfoot Yard)

Salt

Turmeric

Coriander Leaves to Garnish

Oil approx 1/4 cup

Heat oil in thick bottomed pan and keep at medium-high.

Add ginger garlic paste and turmeric, fry until the raw smell is gone

Add onion paste and fry until cooked and raw smell gone

Add ground tomato and keep cooking until you see oil on top

Add 1/2 teaspoon Red Chilli Powder (you can taste and add more if you wish) and 1 teaspoon Garam Masala. Cook for amother minute or so. Add Salt.

Add chicken, turn until meat is covered in gravy.

Add about 200 ml water, just enough to cover the chicken.

Cook for approx 30 mins until meat is tender and almost falling off the bones.

Check and adjust salt.

Check taste and sprinkle another 1/4 to 1/2 teaspoon garam masala if you wish. Add coriander leaves, switch off hob, cover and let the curry rest.

Serve with hot rice or roti/naan.

Top tip - You can add large chunks of 2 potatoes or an aubergine along with the meat if you want. takes about the same time to cook.