Ingreadient :

• 2 full baby chicken, skinless, on the bone, into pieces or use boneless and skinless breast or thigh if preferred
• 6 tbsp vegetable oil
• 1 heaped tsp cumin seeds
• 3 bay leaves
• 2 medium onions, finely chopped
• 2 tsp birds eye green chilli paste or to taste
• 2 tbsp ginger and garlic paste
• 700g tinned chopped tomatoes, puréed
• 35g butter
• 1 tsp red chilli powder
• 1 heaped tsp turmeric powder
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp salt or to taste
• 3/4 tsp carom seeds, crushed
• 150-300ml water
• 2 tbsp fresh chopped coriander
• 1 tbsp dried fenugreek leaves, crushed with the palm of your hand
• 2 tsp garam masala

Direction :

1. Heat the vegetable oil in the haandi
2. Add cumin seeds and bay leaves and let them sizzle
3. Add the onions and cook with the spices and oil in the haandi until caramelised and brown
4. Add the birds eye green chilli and ginger and garlic paste and cook for a few minutes
5. Add the puréed tomatoes followed by the butter and cook for a minute or so
6. Add turmeric, red chilli powder, cumin powder, coriander powder and salt and around 50/80ml water. Cook the masala in the haandi with the lid on for about 15 minutes until the masala splits and sizzles vigorously (mix occasionally in-between)
7. Add in the chicken and a little more water and cook without the lid on for 15-20 minutes until the chicken is perfectly cooked
8. Add finishing touches of crushed carom seeds, Dipna secret garam masala and fresh chopped coriander and dried fenugreek leaves and cook for a final 3-5 minutes
9. Serve with naan bread or bread of choice and a bowl of steamed Basmati rice
10. Savour the joys of haandi cooking!