| quantity |
ingredient |
instruction |
| First, prepare the following...
|
| 1 | bay leaf | Dish A |
| 2-3 | cardamom pods |
| 1-2 | cloves |
| 1 | cinnamon stick |
| 2-3 |
garlic cloves |
The
original recipe calls for mixing these 3 up in a blender with a Tbsp or
so of water. Lazier than thou, I have started just chopping them up and
then wetting slightly with water. We like it crunchy. This is dish B. |
| 1.5 cm (2/3 in.) | fresh root ginger |
| 25g (1 oz) | flaked almonds |
| 1 | onion | Chop finely. This is dish C. |
| 1 tsp | ground cumin |
(Real cayenne pepper!) Adjust pepper according to taste. Dish D. |
| 1 tsp | ground coriander |
| tiny amount | cayenne pepper |
| 1 tsp | tomato pur�e | No need for a dish for this. |
| ~300 g (a good half pound) | chicken pieces |
Legs separated into thighs and drumsticks; breasts cut in two (For 2 people, we use 2 chicken filets.) |
| 3 tsp or more, as you like | single cream |
Cookable cream, such as French cr�me fraiche or American whipping cream |
| 1/4 tsp | garam masala | We use about twice this, usually. Vary according to taste. |
| Finally, we are ready to start! |
| 2-3 Tbsps | olive oil | Heat in pan, med-hi heat |
| Dish A | Add and stir for 10 seconds |
| Dish C (onions) |
Add onions and cook, stirring some, until transparent |
| Dish B (garlic/ginger/almond paste) |
FIRST reduce heat, then add paste and spices in dish D. Cook, stirring, 3-4 min. |
| The smell should be enchanting by now... |
| 1/2 tsp | tomato paste | Add and stir ~ 1 min |
| chicken pieces | At last (tho not last), we can add the chicken. Salt it. |
| cream, garam masala |
Add cream and garam masala. Cover and cook until chicken done (max 25 min) |
| Bon appetit. |