Indian Chicken Masala

Ingredients for 3 servings:

• 800 g chicken drumstick(s)
• 400 g onion(s)
• 400 g tomatoes
• 100 ml oil
• 1 tsp, heaped cumin, whole
• 3 dried red chili peppers
• 2 chili peppers, fresh, green
• 2 bay leaves
• 1 cardamom pod(s), black
• 1 tsp salt
• 1 tsp, heaped turmeric
• 1 tsp, heaped chili powder, to taste
• ¼ tsp black pepper, ground
• 1 tsp, heaped coriander powder
• 1 tsp, leveled cumin powder
• 2 tsp, heaped chicken masala
• 1 cup water
• some coriander leaves, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Wash the chicken thighs, remove the skin, and add a little salt, if desired. Dice the onions and tomatoes. Heat the oil in a pan. Add the cumin, red and green chilies, bay leaves, and cardamom, and sauté briefly. Then add the onions to the pan. Sauté the onions for 10 minutes with the lid closed and over medium heat, stirring occasionally. While stirring, add salt to taste; about a teaspoon should be sufficient. Add the turmeric and chili powder, mix well, and sauté briefly. Then add the chicken thighs to the pan and mix well. Simmer the meat for 10 minutes with the lid closed and over medium heat, stirring occasionally. Add the pepper, coriander, ground cumin, and chicken masala, and stir well. Simmer the dish for another 10 minutes over medium heat. Add the tomatoes, mix well, and simmer for 10 minutes over medium heat, stirring occasionally. Add a cup of water and simmer for another 10 minutes over low heat. Finally, turn off the heat and add the fresh coriander. The dish is now ready to serve, ideally with traditional Indian bread such as naan or roti. If in doubt, a fresh baguette will also work. You can vary the spices a bit, depending on your taste and the level of spiciness. Because the masala is very intense, I recommend not serving it with rice, but rather with bread for dipping. This is how it is eaten in India, too.