For the Garam Masala:
1 piece of cinnamon stick
1 t. black peppercorns
Seeds from 2 tsp green cardamom pods
1 black cardamom pod
1 t. coriander seeds
½ t. fennel seeds
½ t. cloves
½ t. turmeric
1 bay leaf
For the chicken and marinade:
8 bone-in skinless chicken thighs
2 T piece of root ginger, chopped
6 garlic cloves, chopped
Juice of ½ lemon or lime
1 t. sea salt
For the sauce:
1 Large tomato
Large bunch of coriander (reserve some leaves for garnish)
3 green chilies, deseeded if you like
For the rest:
2 T. olive oil or melted butter
200ml natural yogurt
Green chilies, sliced, to serve (optional)
Grind together all the ingredients for the garam masala, in a spice grinder or coffee grinder kept for the purpose.
Cut slashes at intervals in the chicken thighs. Blend together the ginger, garlic, lemon or lime juice and sea salt with a little extra water until you have a smooth paste. Rub this into the chicken, then cover and leave to marinate in the fridge for at least one hour, preferably overnight.
For the sauce, blend together the tomato, coriander and chilies with a little water and some seasoning until smooth. Add all of the spice mix, if using.
When you are ready to cook, heat the oil in a large frying pan. Brush the marinade from the chicken and pat dry. Fry the chicken until browned on all sides, this should take around 10 minutes. Pour over the sauce and continue to cook for 10 minutes more over a medium-low heat. Stir regularly. When the sauce is cooked, it will separate from the oil.
Stir in the yogurt and cover. Simmer for a further 10 minutes over a very low heat until the chicken is tender and completely cooked through. Sprinkle with the reserved coriander leaves and a few slices of green chilli for extra heat, if you want it.
Enjoy, Dean Stefanic