Malai wali murghi

Ingredients

• 1.5t salt
• 2t ground cumin
• 1.5t ground coriander seeds
• 1/2t ground turmeric
• 1/2t cayenne
• Freshly ground black pepper
• 3 lbs chicken pieces, skinned
• 1 medium onion, chopped finely
• 6-7 cloves garlic, peeled
• 1" cube of ginger, peeled & coarsely chopped
• 1.5 cups water
• 2 tomatoes, peeled and chopped (or 1 can chopped tomatoes)
• 4T yoghurt
• 1t garam masala (opt., but recommended)
• 6T heavy cream
• 6T oil

Directions

In a heavy pan, heat the oil over a medium-high flame, and put as many chicken pieces in as will fit in one layer. Brown lightly on all sides, and remove. Do this with all the chicken. Now, put the onion into the remaining oil, and saute until brown. Next, add the ginger- garlic paste, and fry until the water evaporates, and you can see the oil again. Put in the remaining spices, and fry for 20 seconds. Put in the tomatoes, and turn the heat down to medium-low. Stir and cook for 3-4 minutes. Next, add 1 Tablespoon of the yoghurt, and stir until it is incorporated into the goo. Do this with 3 more tablespoons. Now add the chicken with any accumulated juices, and the remaining water and salt. Bring to a boil. Cover, turn to low, and simmer for 20 minutes. Take off the cover, add the garam masala, and the heavy cream. Mix gently, turn the heat up a bit, and cook for another 10 minutes, stirring occasionally, until the sauce is thick.

Serves 4.

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