Cardomom Chicken Masala

(not my picture)

After discovering the wonders of using dry-rub marinade in Jamaican and Mexican cooking I thought of trying it with Indian. Good move! This curry has layers of flavour, and I usually do something on these lines if I'm cooking Indian for guests.

INGREDIENTS FOR THE MARINADE

• 3 large chicken breasts patted dry and chopped
• Cardomom seeds, about 3/4 teaspoon
• Coriander seeds, about 3/4 teaspoon
• Garam masala, 1 heaped teaspoon
• Chili powder, about half a teaspoon depending on heat
• Salt

METHOD

1. Using a mortar and pestle, grind the cardomom and coriander seeds for a few seconds. Add the garam masala, chili powder and salt
2. Make sure the chicken is dry then put it in a large ziplock bag with the spices. Shake it around to coat as evenly as possible I find it helps to keep some air in the bag
3. Set aside. If you leave this to marinate the day before or just earlier the same day, the flavour will penetrate more. To be honest I don't usually remember until a couple of hours before and it still works out fine.

INGREDIENTS FOR THE MASALA

• 1 large onion, pureed in a food processor. (You can keep portions of this in the freezer.)
• Tin of chopped tomatoes - or use some pasata
• Garlic puree, 1 heaped tablespoon
• Ginger puree, 1 level tablespoon
• Garam masala, 1 heaped teaspoon
• Turmeric, 1 level teaspoon
• Ground cumin, 1 level teaspoon
• Ground coriander, 1 teaspoon
• Curry leaves, about a dozen if you like them
• Veg oil
• Butter

METHOD

1. Heat the oil and 1/3rd of the butter in a Dutch oven or similar, and brown the chicken on all sides. Do this in 3 batches, adding a bit of butter each time. If you crowd the pan it won't brown, just poach. The chicken should be still undercooked inside. Set aside on a plate for later
2. Carefully add the pureed onion to the pan (careful, it will spit if it's wet.) Cook for a few minutes, then add the ginger and garlic for a further 2 minutes
3. Add the dry spices and mix into the puree for a couple of minutes. Don't let it stick and burn - add a little water if it starts sticking
4. Add the tomatoes and curry leaves and bring to a boil, stirring occasionally.
5. Add the chicken and any juices from the plate. Bring back to the boil, then lid on, and put in oven at 180C for about half an hour. If you get the timing right the chicken will be lovely and soft inside, with an aromatic outside
6. I always chuck loads of fresh chopped coriander over it to serve