Ingredients
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3 tablespoons vegetable oil or 3 tablespoons ghee
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4 black peppercorns
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6 green cardamom pods
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2 green chilies, chopped
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3 garlic cloves, crushed
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1 inch piece ginger, grated
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1 teaspoon ground coriander
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2 teaspoons ground cumin
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1/2 teaspoon salt
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8 chicken pieces, skinned (thighs, drumsticks are good)
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1 teaspoon garam masala
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3 tablespoons cumin seeds
Instructions
- Heat pan and dry-roast 1 tablespoons of the cumin seeds until they turn fragrant - set aside.
- Heat the oil in a pan and fry the remaining cumin seeds, peppercorns and cardamoms, till aromatic.
- Add the chillies, garlic and ginger.
- Add the ground coriander and cumin, and salt, and cook for another 2-3 minutes.
- Add the chicken pieces, stir and mix thoroughly with the spices.
- Cover pan and simmer for 20 minutes approximately.
- Add the garam masala and the reserved cumin seeds (from the first step), and allow to cook an additional 5 minutes.
- Garnish with chopped cilantro and serve with a raita on the side if desired.