4 tbsp oil
2 chicken breast pieces
4 cloves of garlic
1 piece of ginger
1 onion
2 small tomatoes
4 tbsp chopped coriander leaves
5 bay leaves
1 green cardomom pod (elachi)
4 cloves
1/2 tsp salt
1/4 tsp turmeric (haldi)
3/4 tsp chili powder
1tsp coriander powder (dhania)
1/2 tsp garam masala
1/4 tsp pepper
1. Chop chicken into small pieces. Put aside.
2. Heat oil on medium. Add one cardamom pod and 4 cloves. Let heat on medium for a few minutes.
3. Blend onion, garlic, and ginger to form a paste. Pour the paste into the pan. Stir the paste.
4. Chop the tomatoes (peel and de-seed if you like) and blend with coriander and one cup of water. Add the mixture into the pan. Add bay leaves, salt, turmeric, chili powder, and dhania. Stir occasionally.
5. Add chicken 5 minutes later. Stir so that all the pieces are covered with the gravy. Turn heat down to low and put the lid on.
6. Stir occasionally. Add garam masala and pepper 10 minutes later. Stir occasionally. If you like your curry with more gravy, take the chicken out after another 10 minutes. If you cook for longer, another 20 minutes, you will get a drier chicken fry which I like.