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Mash ginger and garlic with a little water in a blender
to a paste. Break cardamom pods in a mortar with the muddler and remove
the shells. Ground seeds with cloves and cinnamon to a powder.
Heat the oil in a saucepan. Fry bay leaf and onion for 8-10 minutes,
until the onion is golden brown. Prick chili peppers with the knife tip
around and add together with the ginger-garlic paste and fry for 2
minutes.
Add chicken pieces and brown over medium heat. Stir in all spices and
salt. Add tomatoes and douse with water, about 2.5 cm high pour. Cover
and simmer about 15 minutes.
Remove the lid and let the remaining water evaporate over high heat.
Turn the meat meanwhile around. When the water has overcooked, boil over
low heat until some droplets of oil escape from the Massala. Then add as
much hot water so that the chicken pieces are half way into the sauce.
Bring to a boil and stir in the coriander leaves. |
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