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A spicy main dish of chicken with tomatoes
seasoned with garam masala.
India-Style Chicken
with Tomatoes and Garam Masala
- 5 tablespoons vegetable oil
- 3/4 teaspoon whole cumin seeds
- 1 inch stick of cinnamon
- 5 whole cardamom pods
- 2 bay leaves
- 1/2 teaspoon whole peppercorns
- 2 medium onions, finely chopped
- 6 to 7 cloves garlic, finely minced
- 1-inch cube fresh ginger, minced
- 6 medium tomatoes, peeled and chopped*
- 3 pounds chicken pieces, skinned
- 1 1/2 teaspoon salt
- 1/8 to 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Garam Masala
- Heat the oil in a large, wide pot over
medium heat. When hot, put in the cumin
seeds, cinnamon stick, cardamom, bay
leaves and peppercorns. Stir once and
immediately add the onions, garlic and ginger. Stir
this mixture around until the onion picks up brown
specks.
- Now put in the tomatoes, chicken,
salt and cayenne pepper. Stir to mix and bring
to a boil. Cover tightly, turn heat
to low and simmer for 25 minutes or
until chicken is tender. Stir a few times
during this cooking period.
- Remove cover and
turn up heat to medium. Sprinkle in
the Garam Masala and cook, stirring gently
for about 5 minutes in order to reduce the liquid
somewhat.
Serves 4.
Note: The whole spices in this dish should
not be eaten. You will probably
have to go to a specialty market to find some
of the spices in this recipe. Do try it because this is
one dish not to be missed.
*Substitute with 1 (28-ounce) can of tomatoes,
undrained.
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