Punjabi Chicken Curry

1 tbs crushed garlic

1 tbs crushed ginger

1 kilo chicken thigh fillets roughly chopped

1/4 tsp salt

1/4 tsp turmeric powder

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2 tbs vegetable oil

1 large brown onion finely chopped

2 whole black cardamon pods

1 bay leaf

1 cinnamon stick

1 tbs ginger paste

1 tbs garlic paste

1 green chilli chopped

3 tsp coriander powder

1 1/2 tsp cumin powder

1/2 tsp kashmiri chilli powder

1/2 tsp turmeric 

1 1/2 tsp garam masala  

3 medium tomatoes cut into pieces.

1. In a mixing bowl add, chicken, garlic, ginger, turmeric and salt. Mix well. Cover the bowl with cling wrap, place in the refrigerator and marinate for 2 hours or over night for a better result.

2. Heat oil in a non-stick pan, on medium heat. Add onion, bay leaf, cardamon pods and cinnamon stick. Cook until a light brown 8- 10 minutes. Add green chilli, garlic, ginger cook for 4-5 minutes.

3. Add chicken and brown gently for 4-5 minutes. Add the remaining spices. Season to taste. Cook for 3 minutes. Add tomatoes and 1/3 cup of water mix well. Cover and simmer for 15 minutes.

4. Uncover the pan and turn the heat to high and brown the masala for approx 4-5 minutes. This will add a depth of flavour to the masala.