India-Style Chicken with Tomatoes and Garam Masala
A spicy main dish of chicken with tomatoes seasoned with garam masala. You will probably have to visit a specialty market to find some of the spices in this recipe. Do try it because this is one dish not to be missed.
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.
Makes 4 servings.
*Substitute with 1 (28-ounce) can of tomatoes, undrained. If garden-ripe tomatoes are not available for use, definitely use canned tomatoes instead of fresh.
Note: The whole spices in this dish should not be eaten.