Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon black peppercorns
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 3 tablespoons ghee
  • 1 bay leaf
  • 4 medium onions (chopped)
  • 6 garlic cloves (minced)
  • 2- inch ginger (minced)
  • 1 Serrano pepper (or 1-2 Thai bird chilies, minced)
  • 2 teaspoons salt
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2 pounds skinless chicken thighs (cut into quarters)
  • 3 cups fresh tomato puree ((approx. 3 large tomatoes pureed))

Instruction

  • Roast the whole spices: black peppercorns, coriander seeds and cumin seeds in a cast iron skillet over medium heat, until the spices are fragrant. Coarsely grind the spices in a spice or coffee grinder and set aside.
  • Add ghee, bay leaf, and onions to a wok or dutch oven over medium heat and stir-fry for 15-20 minutes, or until the onions turn golden.
  • Then add garlic, ginger, Serrano pepper, freshly ground spices and the remaining spices to the wok. Stir-fry for a couple minutes then add the chicken.
  • Once the chicken is coated with spices, add the tomato puree. Cover and cook for 10 minutes.
  • Remove lid and raise the heat to high - then cook until the water from the tomato puree evaporates - another 25-30 minutes, stirring occasionally.