Masala Chicken

Ingredients

• 1 kg chicken, cut into roughly one inch pieces
• 6 cloves garlic (crushed)
• 2 onions, diced
• 1 inch ginger, grated
• 1 minced green chili
• 2-3 tomatoes, diced
• 1 tsp salt
• ⅓ tsp turmeric
• ½ tsp red chili powder
• ¾ tsp coriander powder
• 1 tsp kashmiri chili powder (if you don't have it simply increase the cayenne/red chili to 1 tsp)
• ½ tsp garama masala powder
• ¼ cup yoghurt, whip well and keep it near where you are cooking to warm up.

Finishing Touches

• 1 tsp kasuri methi (dried fenugreek leaves)
• 3 tbsp chopped cilantro or corriender (a must!)
• 2-3 green chilies sliced lengthwise
• 1 tbsp butter or ghee
• 1 heaped spoon roasted and coarsely ground coriander and cumin powder

Instructions:

1. Heat oil in a saucepan or pot and add your onions and minced green chili
2. Sauté on medium heat till the onions edges are a golden colour, 6-7 minutes
3. Add a splash of water and your crushed ginger and garlic, cook for a minute. Stir in your tomatoes, turn the heat up and cover to rapidly soften them to save time. After a minute or so open the lid and sauté on medium high heat till the moisture is gone and the masala looks lovely and cooked (oil rises to the top).
4. Now stir in the chicken and spices and cook stirring frequently until the chicken changes colour. Cover and cook on low heat until the chicken is cooked through (breaks easily), add a little water if necessary. Tip: If this is a make ahead dish and you want to avoid any funky smells cook on low heat with a splash of water for about half an hour and then proceed to the next step.
5. When the chicken is done then take the pot off the heat and gently mix in your well whipped room temperature yogurt. Now taste and adjust seasoning and consistency of the gravy with water. Bring to a boil to make the gravy cohesive.
6. Add your favourite things from the finishing touches section, cover with a lid and turn the heat off. So much YUM!