This is a simple curry that uses lots of tomatoes and whole spices for its flavor. In Kashmir cooks traditionally use large pieces of chicken, and this dish would normally be made with a small quartered chicken, but you can use any joints you like for this easy-to-make dish. The flavors are simple, rustic and well rounded, and the curry is usually served with plain boiled rice.
Ingredients
| 4 Tbsp. vegetable oil | 2 bay leaves |
| 4 cloves | 6 green cardamom pods |
| 2 black cardamom pods | 1 small-medium onion, peeled and sliced |
| ¼” piece of fresh ginger, peeled | 5 cloves of garlic, peeled |
| Salt to taste | ¾ tsp. pure red chile powder |
| 1 tsp. ground cumin | 1 tsp. ground coriander |
| 3 medium-large tomatoes, puréed | 1 ½ lb chicken pieces or 4 leg quarters, skinned |
Preparation
1. Heat the oil in a large nonstick saucepan and add the whole spices; let them splutter for 15 seconds. Add the onion and cook until golden.
2. Meanwhile, using a blender, make a fine paste of the ginger and garlic with a little water. Add to the pan and cook until the excess liquid has evaporated and the paste has fried for 30 seconds.
3. Add the salt, powdered spices and tomatoes. Cook, stirring occasionally, until oil is released from the masala sauce, around 10–15 minutes.
4. Add ¾ cup water and bring to the boil, then taste and adjust the seasoning. Add the chicken pieces and cook, covered, until the chicken is cooked through, around 25 minutes.
5. Take off the lid and add a splash of water from a recently boiled kettle if the gravy has reduced too much or, if necessary, cook off excess liquid over high heat. Serve with rice.
Serves 4
