I was really REALLY wanting something spicy. And Indian.  Something from Madjur Jaffrey. (Fortuitous since it was Potluck week at IHCC!} Especially after having lunch with a friend the other day who just happens to be from India.  It was a wonderful meal: chapati, Aloo  Palak {Curried Potato and Spinach}, Aloo Mattar {Curried Potato and Peas}, Masaledar Cholay {Chickpas in spicy tomato gravy}Cashew Rice, and Gulab Jamun for dessert.  They sent me home with some Cashew Rice which was perfect with the  chicken with tomatoes and garam masala for this month’s Potluck.


      5 tablespoons vegetable oil


      3/4 teaspoon cumin seeds


      1 cinnamon stick


      6 cardamom pods


      2 bay leaves


      1/4 teaspoon peppercorns


      2 medium onions, finely chopped


      6-7 cloves garlic, finely chopped


      1 inch cube of fresh ginger, finely chopped


      28 oz canned diced tomatoes, or about 6 medium tomatoes, chopped


      About 3 pounds (1.3 kg) chicken pieces, skinned


      1 1/2 teaspoons kosher salt, or to taste


      1/8 – 1/2 cayenne pepper, or to taste


    1/2 teaspoon garam masala

Warm a wide, heavy pot over medium-high heat for about a minute; add the oil and warm for another minute.  Add the cumin seeds, cinnamon, cardamom pods, bay leaves and pepper corns.  Stir once.

Add the onions, garlic and ginger to the pot.  Stir occasionally until a deep golden brown (about 5 minutes).

Add the tomatoes and chicken pieces, salt and cayenne pepper.  Give the pot a good stir and bring the liquid to the boil.

Cover with a tight fitting lid and reduce the heat to low.  Simmer for about 30 minutes, or until the chicken is done through and tender.  (Stir the pot a few times during the cooking period, if you can.)

5.  Remove the cover and turn the heat up to medium.  Stir in the garam masala and cook for about 5 minutes until the sauce is somewhat thickened.  Taste the sauce and add salt if needed.

Lucky me! I had some fresh tomatoes from the garden to use.  This was tasty.  I would have liked it to be a little thicker but it was good.  I think next time I will add a little extra Garam Masala.

This is from Jaffrey’s Indian Cooking (page 99).

Check out what else is on July’s Potluck Table at  I Heart Cooking Club.