Indian Chicken Curry

I have been experimenting with different ways of making Indian chicken curry and this is my absolute favorite. I use organic free range chicken thighs from Trader Joes and my family loves it. The chicken comes out very tender and moist.

Ingredients

4 pieces of chicken thighs

1 medium size tomato

1 small onion

2 cloves of garlic

1 inch piece of ginger

1 teaspoon cumin seeds

1/2 inch piece of cinnamon stick

2 cloves

2 green cardamon

1 bay leaf

1 1/2 teaspoon of cumin powder

1 tablespoon of coriander powder

1/2 teaspoon of turmeric powder

1 teaspoon of Everest Chicken Masala

1/2 teaspoon of Garam Masala

3 cups of water

salt to taste

1 tablespoon of chopped cilantro

Method of Preparation

1. Heat 1 tablespoon of oil in pan and add cumin seeds once they start to sizzle add cinnamon stick, cloves, cardamon, and bay leaf.
2. Now add chopped onion and turmeric powder and a little salt and cook for a couple of minutes.
3. Put chopped tomatoes, garlic, ginger and sauté with onions for another couple of minutes.
4. Now add coriander, cumin, and Everest Chicken Masala Powders to pan with a cup of water and cover pan and cook for about 1 hour...adding water if becomes dry. Add salt to this mixture.
5. Add chicken and 2 cups of water to pan and cook for 30 minutes on low medium heat.  
6. Raise heat to medium and cook for another 15 minutes adding more water if gravy becomes dry.
7. Sprinkle Garam Masala in pan and cook for another 10 minutes. Add more salt if needed. 
8. Garnish with cilantro.