What's the recipe? I know he posted it ages ago but Id love to try it.
Found it......just as Mo gave it to us....
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Ingredients: 1 kilo of chicken, 3 TBSPS sunflower oil, 1 large or 2 medium onions, sliced. 1 TBSP garlic/ginger paste, 1 tsp cumin seeds, 1 stick cinnamon, 2 bay leaves, 4 green cardamoms, 1 tsp black peppercorns, 4 cloves, 1/4 tsp turmeric powder, 1 tsp cumin powder, 2 tsp coriander powder, chilli powder to taste, 1tsp paprika powder, 1 whole green chilli, 2 TBSPS tomato puree or half a can of tomatoes, 1 tsp garam masala, salt to taste.
Restaurants, particularly the cheaper ones, use artificial food colourings. The key to getting a good dark colour is in the frying of the onions. Always aim for at least golden brown for this type of dish, even if the onion starts to get very dark, don't panic, just turn the heat down so it doesn't burn.
So:
Heat up the oil
Pop in all the whole spices, as soon as they start to sizzle, add the onion and fry till golden brown. I must stress the importance of this, don't rush it, this can take a good 7-10 minutes, but will determine the colour and depth of flavour of the sauce.
Then add the powdered spices, start with tumeric and coriander as they take longer to cook ,as you add each powdered spice, keep stirring, give it at least 30 secs/1 minute before you add the next one. The powdered spices are not as pungent as the whole ones, but they add body to the sauce.
Then add salt. Salt is important in Indian food as it helps bring out the flavour of the other spices. However, if you're on a low salt diet, just adjust accordingly, it'll still be delicious.
Reduce the heat, add the garlic/ginger paste and cook for a couple of minutes.
Now, take a fork and prick holes in the green chilli gently. This releases the flavour without releasing the seeds which can be very hot. Pop the chilli into the oil/spices. Fry gently for about a minute.
Then, turn up the heat and add the chicken. Stir fry the chicken thorougly in the pan till it's well coated with the oil/spices. Lower the heat and continue to stir fry for a couple of minutes. There won't be much liquid in the pan but don't worry, just keep stirring.
Add the 2 TBSP of tomato puree/half a can of tomatoes and stir thoroughly for a couple of minutes.
Then, you can either just cover the pan adding splashes of water, till the chicken is tender for a dry sauce, very good for eating with bread/nan. Or, add a cup of hot water and let it simmer with the lid on for more gravy. Add more water if you think the sauce is looking too thick.
When the chicken is tender, sprinkle a tsp of garam masala all over and a handful of fresh coriander as garnish. Eat.
If this all seems too much, leave out all the whole spices, it'll still be tasty, just add a bit more garam masala to compensate.
) which is what I plan to seal both pots together.
