Bombay Palace Chicken Curry

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken - skinned and cut into 8 pieces (1.5 kg)
3		Tomatoes - diced
		Salt and fresh-ground pepper to taste
		Full Masala
1/4 cup	59ml	Oil
3		Onions - chopped fine
1 tablespoon	15ml	Garlic/ginger paste or
2		Garlic cloves - mashed
1		Ginger - size of a walnut, minced
		Dry Masala
1/2 cup	118ml	Yogurt
1		Rounded tablespoon tomato paste
4 tablespoons	60ml	Heavy cream
1 tablespoon	15ml	Garam masala - (or curry powder)
2 tablespoons	30ml	Coriander leaves - chopped

Recipe Instructions

Method:

1. Prepare the chicken; set aside.

2. Dice the tomatoes; set aside.

3. In a wok or heavy skillet, heat the oil and add the full masala, stirring well for 1/2 minute. Add onions and stir-fry until they start to turn golden. Add garlic/ginger paste and stir over medium heat to dry the mixture. Add the chicken and tomatoes and the dry masala. Stir fry for 5 minutes, adding a bit of water if necessary to prevent scorching. Add the yogurt, reduce heat and bhoona for 10-15 minutes while the chicken absorbs the spices, again adding a bit of water if necessary to avoid scorching.

4. This dish is classically a dry curry, but if you prefer more gravy, add 1/2 cup water at this point, and simmer for 5 minutes.

5. Add the tomato paste and the heavy cream. Sprinkle on the garam masala, if desired, and garnish with the coriander leaves. Serve hot with rice.

Source:
Mario Batali

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