A rich and creamy chicken dish from Madhur Jaffrey’s ” Indian Cookery”.
Sprinkle 1/2 tsp salt, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground turmeric, 1/4 tsp cayenne pepper and some black pepper on the chicken pieces. Mix well and set aside for at least one hour.
Put the garlic and ginger into a food processor or blender and add 125 ml of the water. Blend until fairly smooth.
Heat the oil in a wide non stick pot over a medium high flame. When hot, put in as many chicken pieces as the pot will hold easily in a single layer and brown lightly on both sides. Remove with a slotted spoon and set aside in a bowl. Brown all the chicken pieces the same way.
Put the chopped onion into the remaining oil and stir and fry until medium brown. Add the garlic ginger paste and stir and fry until the water from the paste has evaporated and you can see the oil again.
Add the remaining 1 tsp cumin, 1 tsp coriander, 1/4 tsp turmeric and 1/4 tsp cayenne. Stir and fry for about 20 seconds then add the chopped tomato. Reduce the heat to medium low and stir and cook for 3-4 minutes, mashing the tomato pieces with the back of a wooden spoon .
Add the yoghurt 1 tablespoon at a time, incorporating it into the sauce each time before you add any more. Put in the chicken pieces and any accumulated juices, the remaining 300 ml water and 1 tsp salt.
Bring to a boil, cover and reduce heat to low and simmer for 20 minutes. Remove the cover and add the garam masala and cream. Mix gently. Increase the heat to medium high and cook, stirring now and then, until the sauce has reduced and thickened. Serve with rice and a vegetable or two.