5Senses | Garam Masala Chicken Curry

• Cooking oil – ½ cup

• 5SENSES Green cardamom pods – 5

• 5SENSES Cloves, whole – 3

• 5SENSES Bay leaf, whole – 1

• 5SENSES Wild cinnamon stick (1-inch) – 1

• 5SENSES Black peppercorns, whole – 8

• Onions, medium, sliced – 2 Chicken – 750g

• Ginger garlic paste – 1 tbsp

• Salt – 1 tsp

• Chili powder – 1 tsp Coriander powder – 1 tsp

• Turmeric powder – ½ tsp

• Cumin seeds – 1 tsp

• Tomatoes, large, cubed – 2

• Yogurt – 2 tbsp

• Water – 1 cup

• Garam masala (5Senses whole spice blend) – 1 tsp

• Green chilies – 3 to 4

• Ginger, julienned – a small handful

1. Bloom the Whole Spices Heat oil in a large pot over medium heat. Add the cardamom pods, cloves, bay leaf, cinnamon stick, and black peppercorns. Stir and let them sizzle for about a minute until fragrant.
2. Caramelize the Onions Add the sliced onions and cook, stirring occasionally, until they turn light golden brown.
3. Sear the Chicken Add the chicken pieces and cook on medium-high heat, turning occasionally, until sealed and lightly browned on all sides.
4. Add Ginger Garlic Paste Stir in the ginger garlic paste and cook for a few minutes until the raw aroma cooks off and the paste coats the chicken well.
5. Add Spices and Tomatoes Add salt, chili powder, coriander powder, turmeric powder, and cumin seeds. Mix well. Then add the cubed tomatoes and yogurt. Give everything a thorough stir to combine.
6. Simmer the Curry Pour in water and stir. Cover the pot and let the curry simmer on low flame for about 15 minutes until the chicken is fully cooked and the gravy has thickened.
7. Finish and Serve Sprinkle garam masala over the curry and add the green chilies and julienned ginger.