North Indian Chicken Curry Recipe – Indian Feast
Ingredients:
60 mL (¼ cup) veg oil
10 mL (2 tsp) cumin
5 cloves
5 green cardamom pods
1 black cardamom pod
1 cinnamon stick
3 bay leaves
5 small onions, chopped
Ginger about the size of your thumb
4 garlic cloves
30 mL (2 Tbsp) crushed coriander
1 mL (¼ tsp) ground turmeric
2 mL (½ tsp) chill powder
7 mL (1½ tsp) garam masala
3 tomatoes, crushed
2 hot chilies
Salt to taste
500 mL (2 cups) water
6-8 skinless chicken thighs
Method:
Preheat oven to 150ºC (300ºF).
In an oven safe pan with a lid, heat the oil over medium high heat.
Into the hot oil, stir in the cumin, cloves, cardamoms, cinnamon, and bay leaves.
Stir and just barely toast the spices, then add in the chopped onion.
Caramelise the onion to a deep golden brown.
Pureé the ginger and garlic to a fine paste, and add to the caramelized onion.
Stir in the coriander, turmeric, child powder, garam masala, tomatoes, and chilli peppers.
Add salt to taste.
Stir in the chicken pieces, and add enough water so that the sauce covers the chicken.
Cover and place in the oven for 2-3 hours.
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