Ingredients :
- 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
- 6-cloves garlic, coarsely minced
- 6-tbsp vegetable oil
- 3-bay leaves
- 1-2-inch stick cinnamon
- 8-cardamom pods
- 4-whole cloves
- 1/4-tsp black cumin seeds (or ordinary cumin seeds)
- 1-small onion, finely chopped
- 1-tbsp ground coriander
- 1-tbsp ground cumin
- 3 canned plum tomatoes, chopped
- 3-lbs chicken pieces, skinned
- 1-tsp cayenne pepper
- 3/4-tsp salt
- 3-tbsp heavy whipping cream
Directions :
Add the ginger, garlic and 3 tbsp of water to an electric blender & turn into a smooth paste
Heat the oil in a wide frying pan or sauté pan until very hot over high heat
Add the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds; stir
Add in the onion and stir for about 3 minutes or until onion browns slightly
Take the paste from the blender and add to the pan along with the ground coriander and the ground cumin; fry for one minute
Add in the tomatoes and fry for 1 minute
Add in the chicken, cayenne, salt and 1-cup of water; bring to a boil
Cover and turn heat to medium; cook for 15 minutes, turning the chicken pieces occasionally
Remove the cover and add the cream
Cook on high heat for another 7-8 minutes or until the sauce has thickened, stirring gently
Serve
