Chicken Garam Masala

Ingredients

• 400 gms chicken
• 3 tbsp ginger-garlic paste
• 3 tbsp fresh cream
• Coriander leaves, finely chopped for garnish
• 2 tbsp oil
• 1 mace
• ½ tsp amchur powder (raw mango powder)
• 1 tsp jeera powder (cumin seed powder)
• 1 tsp pepper powder
• 2 green chillies
• 1 tsp dhaniya powder (coriander powder)
• Salt to taste
• 3-4 cardamoms
• 1 aniseed
• 3-4 cloves
• 2 black cardamoms
• 2-3 cinnamon sticks

Method

1. Heat oil in a kadhai/ deep frying pan
2. Add cinnamon sticks, black cardamoms, cloves, aniseed, green cardamoms, mace and the green chillies. Toss the ingredients well
3. Add the ginger-garlic paste. Stir well and let the ginger-garlic turn golden brown
4. Add the chicken pieces. Keep stirring on low flame
5. Sprinkle a little salt once the chicken changes colour. Stir well
6. Cover the kadai/ deep frying pan with a lid and let the chicken cook for 15-20 mins
7. TIP: Use a metal plate with little water on it to cover the kadai/ deep frying pan, so that the chicken will not stick to the bottom
8. Add the jeera powder, pepper powder, dhaniya powder, amchur powder and mix well.
9. Add the cream and mix well. If you wish to skip the cream, you can do so because it won't make much of a difference.
10. Add the coriander leaves and give it a good stir.
11. Your chicken is ready to be served.