Ingredients
1.
One whole chicken cut into parts
7.
Tomato Paste (2 tsp -optional)
8.
Cilantro (1 cup/handful)
9.
Milk/ Coconut milk (1/4 cup)
10.
Corriander Powder (1TBSP)
11.
Turmeric Powder (1 tsp)
12.
Cayenne/Chili Powder (1 1/2 tsp)
13.
Cumin Powder (1/2 tsp)
15.
Garam Masala (1/2 tsp)
16.
Fenugreek Powder (1/2 tsp)
17.
Canola/Olive Oil (4-5 TBSP)
Directions
1.
1. Cut chicken into small or medium pieces, marinate with salt and vinegar, and set aside in fridge for 30 minutes (minimum)
2.
2. Combine all the powder into a small bowl for masala
3.
2. Heat oil in a medium sized cooking pot/saucepan (wide and shallow to hold and cook chicken evenly) on medium high flame and sautee onions and then garlic until both are golden brown at medium flame.
4.
3. Reduce flame to medium low, add the masala and roast for 5-7 minutes
5.
4. Increase to medium flame and add tomatoes and cook until tomatoes melt into the masala and form a thick paste and oil rises to the surface
6.
5. Add marinated chicken to the masala paste and cook on high until the liquid boils; once boiling reduce flame to medium, cover and let cook for 35 minutes (minimum), mixing and stirring ocassionally with spatula.
7.
6. Check occasionally to ensure that chicken is not sticking to the bottom of the pan (add small amount of water if needed to loosen and if more gravy is desired)
8.
7. After 35 minutes, reduce to medium low heat and add milk/coconut milk and let simmer for another 15 minutes until chicken is well cooked.
9.
8. Garnish with cilantro loosely chopped and serve with rice
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