1 whole chicken cut in pieces 3 – 4 lbs
2 medium onions sliced
Salt to your preference
1 tbs garlic paste
1 tbs ginger paste
1.5 tbs chili powder *adjust to spice level
1 tbs tumeric
1 tbs coriander
1 tbs cumin
1 tbs curry powder
1 cinnamon stick
2 bay leaves
Make sure chicken is well cleaned and excess water is drained.
Heat a pot with olive oil under high. Add in sliced onions. Put enough oil so it isn’t too dry with the onions. Let it cook for a bit and add in salt. I start off with 1 tablespoon and taste at the end to adjust. Cook for a bit more making sure it doesn’t burn you can lower to medium heat and add a tablespoon of water if it does.
Add ginger and garlic paste. Stir and cook for a minute. Now add in chili powder, tumeric, cumin, coriander and curry powder. Mix well and add another 2 tablespoon or so of water.
Add in chicken pieces to the pot and mix well. The heat should be high for now. Cover and let it cook. Water should be released from the chicken. When it does lower the heat to medium low. Toss in the cinnamon stick and bay leaves. You want to let the juices cook the chicken slowly. This is the key step to the best flavor. The longer the chicken cooks during this the more flavor the chicken has. Remember to mix so it doesn’t stick to the bottom. Do not over mix to break the chicken.
Once you reached to a point when the chicken is well cooked, add in the desired amount of water. I add 1 1/2 cups. Increase the heat to high let that come to a complete simmer. Let it cook for another 15 mins. Taste for salt and adjust if need be.
Turn off heat and top with chopped fresh cilantro. I hope you enjoy!