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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
& 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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