A chicken curry made with whole spices, garam masala, coriander powder, coriander leaves, turmeric and a thick gravy made up of yogurt and tomatoes, this recipe follows the North Indian style of cooking.

Ingredients

Instructions

• Place a large pan over medium heat and pour in the oil, once the oil warms, add bay leaves(2), cardamom(4 pods), cinnamon(2″piece), cloves(4), saute them for 2 minutes until they release their aroma. 
•  Add the sliced onions(3 medium) and green chillies(2), fry them until they turn golden in color. 
•  Add ginger-garlic paste(2 tbs)and cook over medium heat for 3 minutes, stirring constantly to avoid the ingredients sticking to the pan. 
•  Add the chopped tomatoes(2 large), cook for 2 minutes while further breaking the tomatoes down with your spoon, add turmeric(1/2 teaspoon) and continue to cook the spice paste. 
•  Pour in the yogurt(3tbs, substitute with thick coconut cream for a non-dairy version), red chillie powder(1 tbs), and coriander powder(1 tsp). 
•  Reduce heat and cook the spices until you have a semi wet-paste for 3-5 minutes. Season with salt. 
•  Once you have the spice paste ready, drain any excess water from the chicken parts before you add them to the pan. 
•  Add coriander leaves(1/2 of the coriander leaves), combine chicken and cook meat for 3-5 minutes while constantly turning them to get an even fry. 
•  Once the chicken parts have been slightly browned pour in the water(1 cup), add the garam masala(1 tsp) stir the spice powder.  
•  Reduce the heat to low-medium, cover and slow simmer the curried chicken, taste the chicken curry and season with salt if necessary. 
•  Cover and slow cook for 20-30 minutes or until you have a thick gravy covering the chicken. Garnish with the remaining coriander leaves(optional).

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