Garam Masala Chicken

Procedure

• Heat oil in a kadai/ deep frying pan
• Add dal chini (cinnamon sticks)
• Add black cardmoms
• Add the cloves
• Add the aniseed
• Add the green cardamoms
• Add the mace
• Add the green chillies
• Toss the ingredients well
• Add the ginger-garlic paste
• Stir well and let the ginger-garlic turn golden brown
• Add the chicken pieces
• Stir well on a low flame
• Add little salt once the chicken changes colour
• Stir well
• Cover the kadai/ deep frying pan with a lid and let the chicken cook for 15-20 mins
• 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
• Add the jeera powder (cumin powder)
• Add the pepper powder
• Add the dhaniya powder (coriander powder)
• Add the achur powder (raw mango powder)
• Mix well
• Add the cream
• Mix well
• Add the coriander leaves
• Ready to serve